Cooking Temperature for Crocodile meat? Does anybody have any experience cooking crocodile meat sous-vide? 

We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like fish, but felt much firmer and stiffer - more like pork. 

Not having found any information on cooking crocodile sous-vide, we went with a safe 60℃ for 4 hours. Although the result wasn't bad, I thought it could have been better. It certainly wasn't tough but it was very firm, somewhat dry and  gave an impression of having been overcooked - not unlike chicken breast at ~65℃.

I'm wondering whether anybody had done the trial &amp; error on this, or whether I'll have to give it a few more shots myself :-)
Out of personal experience and out of personal taste I'll give you the following:


If you like it moist 55 degrees C for 4 hours.
If you like it to feel like steak: cook it like steak.
If you like your meat to feel more like fish cook it like steak for 20 minutes. Then drop the temperature by 10 degrees C.