Muddy Waters Oyster Bar co-owner Diana Kucenic knows a thing or two about alligator.
Her East Liberty seafood bar and restaurant, specializing in Cajun fare, has been serving up gator bites made from alligator tail since opening in 2015.
“We put them on the menu because gator is more of a Southern thing, especially in Louisiana, and it’s a common ingredient in Cajun cooking,” said Kucenic, who co-owns the restaurant with husband Adam Kucenic.
Muddy Waters procures its alligator tailmeat from Louisiana and serves it fried after soaking the meat in seasoned buttermilk and dredging it in Cajun-seasoned flour.
A side of chipotle aioli provides a nice accompaniment to the appetizer, $17, that “tastes a lot like chicken,” said Kucenic.
Customers seem to enjoy the exotic meat that’s touted for having no cholesterol and being low in saturated fat and rich in B-12 vitamins, iron and potassium, according to data from the Florida Department of Agriculture and Consumer Services.
The meat packs a protein punch with 46 grams of protein in a 3.5-ounce serving.
“Customers always enjoy them and the majority of them know about gator and have tried it before. Some customers are just curious and want to try it for the first time and are almost always pleased,” Kucenic said.
Wholey’s Fish Market in Pittsburgh’s Strip District sells frozen alligator tail from Louisiana and Alabama.
A one-pound package of frozen, farmed alligator tail costs $22.98. Wholey’s general manager Mike Zook said gator meat is pretty popular, even in Pittsburgh.
“Customers come in asking about it. I think sometimes it’s the novelty of it. We sell about 75-100 pounds of gator monthly,” he said.
Zook said he once tried alligator at a French restaurant.
“It’s delicious,” Zook said.
Nearby Strip District Meats sells frozen alligator in three varieties: tail meat, Andouille Cajun-style sausage and ground.
“Some people find it very approachable,” said manager Rachel Leheman of the gator meat sold at Strip District Meats for more than seven years.