Crocodile (Crocodylus Porosus)
Crocodile
Selection
Catch around mangrove swamps, esuaries, deltas, lagoons, and lower stretches of rivers by using hook and line, bow and arrow, and/or guns.
Storage
Meat can be frozen for long storage.
Preparation
- •Shoot or stab behind the skull to kill.
- •Hang or lay down to bleed out.
- •Cut open, skin, and remove organs from carcass.
- •Cut carcass into desired cuts of meat.
- •Can be boiled, grilled, sautéed, stewed, or made into soup.
- •Pairs well with coconut milk.
- (“Louisiana Department of Wildlife and Fisheries -Hunting Regulations Overview,”; Rody, 1982)
Photo Source
US Fish & Wildlife Service
Crocodile
Crocodile are very aggressive animals. The saltwater crocodile has a broad body and large head with a wide snout and long muzzle. Crocodile meat is tender and flavorful (Britton, 1995; Rody, 1982).
Traditional Names
- Hawaiian – moʻo nui
- Palauan – ius
- Yapese – gaushe