Carpaccio is one of the best ways to enjoy the true essence of dead animal: it’s raw slices of meat, usually beef or pork, pounded very thin and served with garnishes. You get all the true aromas of the meat in a big, bold way. But P. Sundae found himself in South Africa faced with a very different type of carpaccio: crocodile. Here’s his report:
“The crocodile was much paler than expected. Similar to turkey, perhaps. It was served on slices of tomato, topped with cranberry. The restaurant was called De Kelder, which is supposedly the oldest Afrikaans restaurant in Port Elizabeth (PE, as the locals call it). I managed to choke down the entire Croc plate between bites of freshly baked bread. The texture was pleasant, not slimy or anything. And it had a good flavor, even raw, but the striations of fat made it tough to chew. Overall, I would say there’s a reason it’s hard to find. However my new motto is “Eat as many animals as possible before you die (from eating animals).”
So in other words, it’s edible, but not nearly as tasty as some good ol’ fashioned Florida gator.