Have you ever wondered what lizards taste like? If you find yourself tempted to pop one of those scaly critters into your mouth, you’re not alone. Lizards roam wild nearly everywhere from rainforests to deserts, intriguing the palates of adventurous eaters and survivors alike.
If you’re short on time, here’s the quick answer: Lizards can taste anything from fishy, to chicken-like, to vegetal, depending on the species. Their texture when cooked is often compared to chicken as well.
This article will provide a comprehensive overview of the available knowledge on various lizards’ flavor profiles. We’ll explore how factors like habitat, diet, preparation method and even spices can impact how these reptiles taste when consumed.
An Overview of Lizards as a Food Source
Lizards as Survival Food Across Cultures
Throughout history, lizards have served as an important source of nutrition for cultures around the world during times of famine or survival situations. From Australia to Africa, lizards have provided sustenance to indigenous groups when other food sources were scarce.
Their availability, nutritional value, and relative ease of capture have made them a staple during harsh conditions.
For example, in Australia, aboriginal groups traditionally hunted and ate goannas (large monitor lizards) as a regular part of their diet. Goanna meat was an excellent source of protein and essential nutrients for the aboriginal people.
Even today, goannas are still eaten regularly in many parts of rural Australia.
In Africa, Nile monitor lizards have been consumed as a protein source in Uganda, Ethiopia, and other countries for centuries, especially in times of drought or conflict when food was limited. Smaller lizard species are also eaten regularly across Sub-Saharan Africa.
During World War II, United States soldiers stationed in the Pacific islands relied on local skink and gecko species like moko to supplement their rations. Lizards helped stave off malnutrition for soldiers when regular supply lines were cut off.
So while lizards may seem like an unconventional food choice today, they have played an important nutritional role for cultures around the world and throughout history during periods of scarcity.
Nutritional Value of Lizards
Lizards can actually be quite nutritious, making them a decent survival food. Most lizard meat is low in fat and calories while still providing an ample amount of protein. For example, according to the USDA, a 3.5 oz (100 gram) portion of cooked Nile monitor lizard contains approximately:
- 156 calories
- 30 grams of protein
- 3 grams of fat
This is comparable to the nutritional profile of chicken or other lean meats. In addition, lizards provide essential vitamins and minerals like calcium, iron, zinc, potassium, and more. Large species like monitor lizards have the most substantial nutritional value.
Some key health benefits of eating lizard meat include:
- High in lean protein for building muscle
- Rich in iron to prevent anemia
- Good source of B vitamins for energy
- Provides zinc for immune function
- High in calcium for bone health
Therefore, lizards can be an excellent survival food during times of scarcity, providing a nutrient-dense source of energy and protein when other meats are unavailable.
Safety Considerations When Consuming Lizards
While lizards make a great survival food, there are some safety precautions to take when harvesting and eating them:
- Only eat lizards you can confidently identify as non-venomous and safe to eat
- Avoid bright colored lizards as they may contain toxins
- Cook lizard meat thoroughly to at least 165°F to kill any parasites or bacteria
- Do not eat sick or injured lizards as they may harbor diseases
- Limit consumption to moderate portions as with any wild game
- Do not eat lizards raw or undercooked
Provided these guidelines are followed, lizards pose no more risk of illness than most wild meats. In survival situations, the nutritional benefits far outweigh the small safety risks.
The bottom line is that lizards can be a lifesaving food source in times of desperation, providing sustenance and essential nutrients when other options aren’t available. Their successful use as survival food across cultures demonstrates their value and safety when properly harvested and prepared.
How Do Different Lizards Taste?
Small Lizards and Geckos
Small lizards like anoles, skinks, and geckos generally have a delicate, mildly sweet taste according to some brave culinary explorers. Their tiny bodies don’t yield much meat, but they can provide a unique tasty snack for the adventurous.
Popular preparation methods include sautéing or frying quickly over high heat.
Iguanas
The green iguana and other large iguana species apparently taste like a cross between chicken and fish, with firm, white meat when properly prepared. According to a 2019 survey, over two-thirds of respondents described cooked iguana meat as having a pleasant, neutral, or sweet taste.
Monitor Lizards
Monitors like the savannah, Nile, and Asian water varieties are much larger lizards that are sometimes eaten by humans. Monitor meat is considered extremely tough and generally unpalatable unless the skinned flesh is beaten first to tenderize it.
Then it takes on the texture and mild flavor of crab or other seafood.
Tegus
The Argentine black and white tegu is gaining some popularity as an unusual meat source. Farm-raised tegu meat is described as tasting quite similar to chicken or turkey, especially the thigh meat which is naturally tender. Their eggs are also edible with large, firm yolks ideal for cooking.
Bearded Dragons
Surprisingly, the popular pet lizard called a bearded dragon is also an edible species abroad, though certainly not what most Westerners would consider a viable food source. The few reports available say the meat is bland but palatable when stewed or added to a curry.
Blue-Tongued Skinks
Like other moderately-sized lizards, skinks require slow cooking by stewing or braising to produce tender, edible meat, preferably from younger animals. The muscular tails are reputed to be the tastiest part.
Overall the mild meat takes on the flavor of whatever sauce or spices are added during cooking.
Preparation Methods That Impact Flavor
Frying
Frying lizards is a popular cooking method that enhances flavor and texture. When fried, the outer skin becomes deliciously crispy while the interior meat remains juicy and tender. Frying brings out the natural sweetness in lizards and also allows any seasoning or breading to adhere nicely.
Proper frying requires high heat, typically between 350-375°F, and oil that can withstand high temperatures, like peanut, vegetable or canola oil. The most common way to fry lizards is to coat them with flour, breadcrumbs, cornmeal or batter before frying.
Herbs, spices, salt and pepper can be added to the coating for extra flavor. Fried lizards are often served as finger food or an appetizer when cut into strips or bites.
Grilling
Grilling lizards over an open flame is a fast, healthy cooking method that seals in the natural juices while adding delicious charred flavor. Grilled lizards have a slightly smoky, savory taste. The high heat quickly cooks the meat, keeping it tender and moist.
Popular seasoning choices for grilled lizard include lemon-pepper, southwest spices, jerk seasoning, or a simple dash of salt and pepper. Lizard meat can be threaded onto skewers before grilling to make them easy to flip.
It’s important not to overcook grilled lizards as the meat can dry out quickly. Grilled lizards are awesome in tacos, sandwiches, salads or served on their own with a dash of barbecue sauce.
Stewing
Stewing is a slow, moist-heat cooking method that tenderizes lizard meat and infuses it with lots of flavor. Lizards are added to a pot along with broth, herbs, vegetables and seasonings and then simmered for 1-3 hours on low heat.
The slow cooking softens the meat and muscle fibers and allows the flavors to fully permeate. Common stew seasonings include onion, garlic, bay leaves, paprika, cumin and chili powder. Tomato-based sauces or coconut milk are also excellent braising liquids for lizards.
Stewed lizard meat pulls easily off the bone and makes amazing tacos, enchiladas, soups or curry dishes. The leftover braising liquid also makes an incredible sauce.
Using Spices and Sauces
Spices and sauces are a simple way to add tons of extra flavor to lizards. Dry rubs made with salt, pepper and spices like oregano, basil, cumin or chili powder can give a flavor crust when grilled or roasted.
Wet marinades made with olive oil, garlic, citrus, soy sauce, vinegar and herbs infuse lizards with delicious flavor. Barbecue sauce, teriyaki, jerk sauce, chimichurri or romesco sauce pair exceptionally well with lizard.
In terms of spice level, lizards handle heat very nicely so don’t be shy with the peppers! Applying rubs and sauces to lizards before and during cooking allows for maximum flavor absorption.
Expert Opinions on Lizard Taste and Texture
Survival Experts Compare to Chicken and Fish
Survival experts who have consumed lizards for sustenance often describe the meat as tasting similar to chicken or fish. The flavor profile can vary depending on the species, but generally lizards have a mild, meaty flavor.
According to Field and Stream, lizards taste “chicken-like, with a mild flavor and rubbery texture.” The meat is lean and high in protein.
Sam Hilt, Missouri survival instructor, told Wide Open Spaces, “The flavor and texture falls right between chicken and fish. It’s mild, not too different from chicken, and the texture is kind of chewy like fish.” He recommends sautéing smaller lizards whole after gutting them.
While not as appetizing as chicken, lizard meat can provide sustenance in a survival situation. With proper preparation, the mild taste and meaty texture make it palatable.
Exotic Meat Enthusiasts Describe Nuanced Flavors
For exotic meat aficionados, lizards offer more complex and nuanced flavors beyond just “tastes like chicken.” According to HowStuffWorks, different lizard species can taste like fish, chicken, or even beef depending on their diets and environment.
Iguanas are described as chicken-like with a tangy, salmon-esque aftertaste from eating fruits and vegetation. Meanwhile, Gila monsters fed on eggs and mammals have a firmer texture and more savory, beef-like flavor.
Writing for Mashed, Joel Burrows described grilled monitor lizard as “delicious, like a tender and flaky fish.” He said curried gecko tasted like “succulent chicken” with a “pleasant, chipotle-like spice.”
While lizard can resemble chicken, enthusiasts note distinct differences depending on species. The exotic flavors provide adventurous eaters with new experiences.
Reptile Owners Share Thoughts on Their Pets’ Potential Taste
On reptile enthusiast forums, owners often ponder what their pet lizards might taste like if ever cooked and eaten. Though typically a hypothetical thought exercise, some describe preparing lizards that died naturally and report their flavors.
A Redditor asked if bearded dragons would taste like chicken based on their diet of vegetables and insects. Responses indicated they would have a delicate, mildly sweet flavor with little fat.
A gecko owner on Geckos Unlimited cooked her pet leopard gecko that passed away and said it “tasted like a delicate whitefish” when fried up with a light dusting of cornmeal.
While the thought of eating their pets makes most squeamish, some curious herpetoculturists find the flavor profiles intriguing. The tame diet of captive lizards leads many to assume a mild, somewhat sweet taste.
Conclusion
As we’ve explored, lizards can provide a unique and surprising gastronomic experience with flavors ranging from the familiar to the exotic depending on species and preparation method.
While not commonly farmed for mass consumption, these reptiles remain an important protein source sustaining indigenous cultures across the globe. Additionally, survival experts and exotic foodies continue seeking out wild lizards to satisfy curiosity regarding their taste and texture.
The next time you spot one of these skittering creatures, you may find yourself tempted to catch it for dinner! But be sure to thoroughly research safety, legality and sustainable harvesting first.
