In the list of exotic products that are worth a try, snakes should not be in the first place. Of course, they are edible, but do not have a refined taste. Nevertheless, if the thirst for gastronomic adventures drives you to try something completely new, you can also include snake meat, and any, even the most poisonous ones, in the list.
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Instruction manual
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Snakes are traditionally included in the diet in those countries where, due to lack of food, one has to eat almost everything in a row in order to feed themselves and their loved ones. It is mainly about the countries of Asia, Africa and South America. The cuisines of these countries are characterized by the inclusion of products that Europeans hardly seem attractive. This also applies to snake meat. In restaurants in China, Thailand, Malaysia, a tourist is offered a choice of first and second courses prepared from meat of various kinds of snakes, including their poisonous varieties. The snakes are fried, boiled, soared, cooked on skewers, grilled and deep-fried. The only exception is sea snakes - they are not eaten.
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Almost all types of snakes are edible: cobras, South American anacondas, European garden snakes, North American rattlesnakes, pythons, vipers and many others. The king cobra is considered the most delicious and meaty. Do not be afraid of poisonous snakes. The glands that produce the poison are in the back of the snake’s head, so you can eat all the parts except it without fear of poisoning. Experienced cooks cut off the snake’s head carefully, preventing the poison from entering the snake’s meat. In general, Asian cooks put into action almost the entire contents of the body of this reptile. And even blood and bile in many cultures is considered healing and is used to make medicinal drinks. Snake meat, like any other meat, is rich in protein, and snake skin in many countries is deep-fried, getting delicious crispy chips.
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Residents of America began to eat snakes from the time of the New World. The fauna of the continent is replete with snakes and the first immigrants - lumberjacks, hunters, rangers - willingly roasted the meat of snakes on a fire and made soup from them. Now in many restaurants in America you can also be offered to try exotic dishes from rattlesnakes or vipers.
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It is believed that the younger the snake, the tastier it is. But be prepared for an abundance of bones, as the skeleton of a snake consists of small, scattered bones, providing flexibility and mobility to its body. You can cook a snake at home, having acquired a freshened carcass in the Asian market. Snake meat is quite tough, so before cooking it is traditionally soaked in vinegar or dry wine for 5-6 hours. Then the carcass is well washed, cut into small pieces, roll in rice flour and fry for 4-5 minutes until golden brown. Longer cooking makes the meat tough and rubber.