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Crocodiles are farmed for their skins and meat and eaten in Australian, African and Cajun cuisines. Both freshwater and saltwater crocodiles are eaten and the meat is usually taken from the tail or legs. The flesh is pale in colour and has an unusual flavour similar to a combination of fish and chicken. Crocodile is grilled or pan–fried and usually served with a sauce, such as sweet chilli or salsa verde.