Crocodile meat
Flesh of true crocodiles, family Crocodylidae.
Crocodile meat is the flesh of true crocodiles (family Crocodylidae), large semiaquatic reptiles found throughout the tropics in Africa, Asia, the Americas and Australia. The term is sometimes used more loosely to include alligators, caimans, and gharials, but strictly refers to species within Crocodylidae. Crocodiles are carnivorous, feeding on vertebrates and invertebrates, and many species are at risk of extinction.
Quick Facts
- Taxon
- Crocodylidae
- Type Genus
- Crocodylus
- Type Genus Authority
- Laurenti, 1768
Facts from the source article.
Lore & Background
Crocodile meat comes from species such as the Nile crocodile (Crocodylus niloticus), saltwater crocodile (Crocodylus porosus), and American crocodile (Crocodylus acutus), among others. The source article does not describe the use or preparation of crocodile meat, but notes that crocodiles are semiaquatic, tropical, and carnivorous. All crocodiles are sensitive to cold, unlike alligators.
Reader's Guide
The significance of crocodile meat is not detailed in the source article. However, the article establishes that crocodiles are large predators with a streamlined body and webbed hind feet, adapted for aquatic life. Their aggressive nature and salt tolerance distinguish them from other crocodilians. The article lists 18 extant species, some critically endangered, which may affect the sustainability of harvesting their meat. No information on culinary, economic, or cultural aspects is provided.
Did You Know?
- Crocodiles have specialized salt glands for filtering out salt, which are non-functioning in alligators.
- The word 'crocodile' derives from a Greek word meaning 'stones worm'.
- Crocodiles have more webbing on the toes of the hind feet than alligators.
- All crocodiles are tropical species and very sensitive to cold.
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