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.... 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."
@ai6yr when life gives you iguanas, make iguana tacos. I grew up in Florida, and we didn’t have an iguana or a giant snake problem. Amazing how fast that shit can happen.
Add comment