How do you filet an Alligator?
 

Anyone? It's not a standard chef practice. It would be interesting to learn.

I think its basicly the tail that has all the edible meat..............

Tail and legs, yeah. Not something I thought was "fileted", more like just chunks of meat, that's what the stuff was like I had. Kinda like small pieces of chicken breast, tasted more like a seafood though. I liked it, but I didn't see "Filet of Gator" on the menu.

Gilly

I know this is going to sound barbaric.... but we kill them first. Gators get real pissed when you cut off their tails! :eek:

Usually the thigh meat is a bit more tender. Tail can be tough more often than not, but still quite good - avoid any sinew. It's best to cut it into small chunks, and make those on the thin side. For a coating, just make mix some flour and a few breadcrumbls, and some Everglades seasoning (plenty of it), and maybe something a little hot for kick. (white pepper will do in a pinch).
Coat them really well, and fry 'em up!

Can you describe the bone structure? Is it vertebrae like a steer or is it more like fish vertebrae?

The stuff I had was small, no bones, taken off of the bone. I don't think there is enough meat to make a steak or anything.....
Gilly