AI6YR Ben
@ai6yr@m.ai6yr.org  ·  activity timestamp 4 days ago
According to Dr. Bill Kern, associate professor, En- tomology and Nematology Department, Ft. Lauder- dale Research and Education Center, UF/IFAS FLREC, iguana meat is mild flavored and usually not tough. Most of the meat is on the legs, along the spine and on the tail. Rib meat is usually not worth the ef- fort. De-boned iguana meat is very well suited to cur- ries, soups, stews, gumbo, and etouffée. The imma- ture eggs from females can be saved and added to soup and stews. Small animals are usually cut into pieces and boiled, then cooled enough to pick off the meat. The meat is then returned to the pot for soups and stews. Large animals (over 4 ft.) can be de- boned and the dorsal meat filleted. The raw de- boned meat then must be thor- oughly cooked in any way you would prepare diced or sliced raw chicken. DO NOT TRY TO MAKE IGUANA CERVICHE, because there is no evidence that the acid kills all possible parasites or pathogens.
According to Dr. Bill Kern, associate professor, En- tomology and Nematology Department, Ft. Lauder- dale Research and Education Center, UF/IFAS FLREC, iguana meat is mild flavored and usually not tough. Most of the meat is on the legs, along the spine and on the tail. Rib meat is usually not worth the ef- fort. De-boned iguana meat is very well suited to cur- ries, soups, stews, gumbo, and etouffée. The imma- ture eggs from females can be saved and added to soup and stews. Small animals are usually cut into pieces and boiled, then cooled enough to pick off the meat. The meat is then returned to the pot for soups and stews. Large animals (over 4 ft.) can be de- boned and the dorsal meat filleted. The raw de- boned meat then must be thor- oughly cooked in any way you would prepare diced or sliced raw chicken. DO NOT TRY TO MAKE IGUANA CERVICHE, because there is no evidence that the acid kills all possible parasites or pathogens.
According to Dr. Bill Kern, associate professor, En- tomology and Nematology Department, Ft. Lauder- dale Research and Education Center, UF/IFAS FLREC, iguana meat is mild flavored and usually not tough. Most of the meat is on the legs, along the spine and on the tail. Rib meat is usually not worth the ef- fort. De-boned iguana meat is very well suited to cur- ries, soups, stews, gumbo, and etouffée. The imma- ture eggs from females can be saved and added to soup and stews. Small animals are usually cut into pieces and boiled, then cooled enough to pick off the meat. The meat is then returned to the pot for soups and stews. Large animals (over 4 ft.) can be de- boned and the dorsal meat filleted. The raw de- boned meat then must be thor- oughly cooked in any way you would prepare diced or sliced raw chicken. DO NOT TRY TO MAKE IGUANA CERVICHE, because there is no evidence that the acid kills all possible parasites or pathogens.
There is a lot of discussion about iguanas in the South Florida landscape. This exotic species is not native to FL but has been in the state for a while. These crea- tures are a unique part of our Broward environment. Like it or not, we are forced to share our living space with them. Some say they look like alligators or mini -dinosaurs and others say they look good for dinner! I have been receiving a few calls in the office on how to prepare and cook iguana. It has been called the “chicken-of-the-mountain” or “chicken of the trees”. It is an economical source of protein. Think about food safety when preparing any type of reptile meat.
There is a lot of discussion about iguanas in the South Florida landscape. This exotic species is not native to FL but has been in the state for a while. These crea- tures are a unique part of our Broward environment. Like it or not, we are forced to share our living space with them. Some say they look like alligators or mini -dinosaurs and others say they look good for dinner! I have been receiving a few calls in the office on how to prepare and cook iguana. It has been called the “chicken-of-the-mountain” or “chicken of the trees”. It is an economical source of protein. Think about food safety when preparing any type of reptile meat.
There is a lot of discussion about iguanas in the South Florida landscape. This exotic species is not native to FL but has been in the state for a while. These crea- tures are a unique part of our Broward environment. Like it or not, we are forced to share our living space with them. Some say they look like alligators or mini -dinosaurs and others say they look good for dinner! I have been receiving a few calls in the office on how to prepare and cook iguana. It has been called the “chicken-of-the-mountain” or “chicken of the trees”. It is an economical source of protein. Think about food safety when preparing any type of reptile meat.
AI6YR Ben
@ai6yr@m.ai6yr.org  ·  activity timestamp 4 days ago
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