Quick Answer
Water moccasin, also known as cottonmouth snakes, are venomous pit vipers found in the southeastern United States. While their meat is edible, it is not recommended to eat them due to safety concerns. The venom can contaminate the meat while cleaning and processing the snake. In addition, eating venomous snakes carries potential health risks if not properly prepared.
Overview of Water Moccasin Snakes
The water moccasin (Agkistrodon piscivorus) is a venomous pit viper species found in the southeastern United States. They are often called cottonmouths due to the white lining of their mouth. Water moccasins thrive in swamps, marshes, ponds, lakes, and other wetland habitats. They are dark brown or black in color with distinct crossband patterns on their body.
Water moccasins have a reputation for being aggressive, though they will generally avoid confrontation if possible. When threatened, they may stand their ground, coil up, open their mouth to show the white interior, and sometimes even vibrate their tail. This defensive behavior is how they earned the name “cottonmouth.” Their venom is hemotoxic, meaning it attacks blood vessels and cells, and can be fatal to humans in some cases. Bites generally occur if someone accidentally steps on or otherwise contacts the snake.
As carnivores, water moccasins feed on small mammals, birds, amphibians, fish, and other small animals. They use their heat-sensing pits to accurately strike their prey. Water moccasins are ovoviviparous – the eggs develop inside the female’s body and hatch within or immediately after being ejected. The female then gives birth to 4-10 live young at a time.
Overall, water moccasins are an important part of the food chain in their native wetland habitats. However, their venom makes them dangerous to humans and caution should be used in areas where they reside. Their defensive nature and potential risk means they are not an ideal food source.
Is it Safe to Eat Water Moccasin Meat?
While water moccasin meat itself is not toxic, there are some significant safety risks associated with consuming them. Here are some key considerations:
- Venom contamination – Water moccasin venom can potentially contaminate the meat during capture and cleaning. Even trace amounts of venom pose a health risk.
- Proper cooking – The meat must reach an internal temperature of at least 74°C (165°F) to denature the proteins in the venom and make it safe for consumption. Improper cooking presents a risk.
- Careful preparation – The head, venom glands, and other organs must be completely removed to avoid accidental poisoning. It takes skill to properly clean the snake.
- Allergic reactions – Some people may have allergic reactions to components in the venom even when properly cooked.
- Increased availability – Eating water moccasin meat could lead to more hunting and removal of the snakes from wetland ecosystems.
So while it is possible to harvest and prepare water moccasins for food safely, there are ethical concerns and an elevated element of risk. Most experts advise against eating cottonmouths and suggest safer alternatives instead. Proceed with extreme caution if attempting to consume them.
How to Clean and Prepare Water Moccasin Meat
If you plan to eat water moccasin despite the safety risks, here are some key steps to cleaning and preparing the meat:
Capturing the Snake
Use tongs, poles with hooks, or other tools to capture water moccasins without direct hand contact. Capture them just behind the head to reduce the chance of getting bitten. Wear protective gloves and clothing in case the snake strikes or excretes musk. Place the live snake into a ventilated bag or container for transport.
Killing and Bleeding
Once captured, stun the snake by placing it in a freezer for 30-90 minutes. This causes the snake to go into torpor and become docile. When stunned, decapitate the head with a sharp knife or cleaver about an inch behind the jaws. Discard the head immediately – do not eat it. Then make an incision at the vent and hang the body upside down to allow it to bleed out thoroughly.
Skinning and Gutting
Starting at the neck end, make a shallow cut through the belly scales and carefully peel back the skin. Remove the skin by holding the body with pliers or tongs and pulling the skin off firmly and evenly. Be careful not to rupture the innards. Make a cut up the belly and remove all the internal organs. Rinse out the body cavity thoroughly under cold water.
Devenomization
Locate the venom glands on each side of the snake’s head. Carefully remove any attached muscle tissue or membranes. Thoroughly wash out the mouth, fangs, and head region to remove traces of venom. Discard the head, glands, and heart which can harbor residual venom.
Butchering the Meat
Cut off the rattle at the end of the tail and trim any residual skin or fat. Slice down the length of the snake’s spine to butterfly it open. Then slice the meat away from the bones into fillets. Cut the fillets into smaller portions if desired. Soak in milk or another acidic liquid to help draw out any lingering venom.
Cooking the Meat
The meat must reach an internal temperature of 165°F throughout for safe consumption. Bake, sauté, or simmer the meat for at least 15-20 minutes after it reaches 165°F. Frying alone may not heat the meat all the way through. Marinating and slow-cooking methods are also not recommended. Eat the freshly cooked meat immediately or refrigerate for later – do not freeze, can, salt-cure, or dry age the meat.
Nutrition of Water Moccasin Meat
Water moccasin meat provides lean, white flesh similar to chicken breast in appearance and texture when cooked. Here is how 3 ounces of cooked cottonmouth meat compares nutritionally to other protein sources:
| Food | Calories | Fat (g) | Protein (g) |
|---|---|---|---|
| Water Moccasin | 122 | 1.7 | 26 |
| Chicken Breast | 142 | 3.6 | 26 |
| Grass-fed Beef | 122 | 2.7 | 26 |
| Tilapia | 94 | 1.3 | 21 |
As you can see, water moccasin meat is very high in protein and low in fat and calories compared to other meats. However, it requires specialized preparation, carries risks, and has ethical concerns that make other high-protein foods like chicken, fish, and bison healthier and safer alternatives.
Taste and Texture of Prepared Water Moccasin
Most people describe properly cooked water moccasin meat as having a mild flavor. It picks up seasonings and marinades well. The taste has been compared to chicken, frog legs, rattlesnake, and alligator. The cooked meat has a firm, moist texture similar to chicken breast meat. When properly cleaned and cooked, it should be white in color with no discoloration.
If not cleaned thoroughly, the meat can retain a somewhat bitter, metallic flavor. Overcooking can make the meat tough. Proper preparation is key for the best flavor and texture quality. Even then, individual reactions to the taste vary based on factors like novelty and personal biases.
Legality of Eating Water Moccasin
It is legal to harvest and eat water moccasin snakes in most states where they are found, which includes:
- Alabama
- Arkansas
- Florida
- Georgia
- Louisiana
- Mississippi
- North Carolina
- Oklahoma
- South Carolina
- Tennessee
- Texas
- Virginia
However, there may be restrictions on methods of capture and possession limits. Some states require special permits or licenses to harvest the snakes. It is important to consult your state’s wildlife agency to understand the specific regulations that apply.
Killing or possessing cottonmouths is prohibited in some protected wetland areas. And transporting or selling the meat across state lines may violate federal Lacey Act provisions if not properly documented.
Overall, while eating water moccasin meat is not itself illegal in most states, individuals are responsible for ensuring they follow all applicable laws and regulations when capturing, killing, transporting, or consuming the snakes.
Health and Safety Risks
While it’s possible to safely harvest and prepare water moccasin meat, it carries the following health and safety risks if not done properly:
- Venom poisoning – Getting bitten while handling live cottonmouths almost always results in rapid, painful swelling. A direct strike can transmit a dangerous dose of venom leading to tissue damage, internal bleeding, and possibly death in extreme cases.
- Contaminated meat – If the venom glands, head, or other parts are not thoroughly removed and cleaned, residual venom on the meat can cause tingling, numbness, nausea, vomiting, and other symptoms when eaten.
- Sickness from bacteria – Like any meat, water moccasin can harbor Salmonella, E. Coli, and other bacteria that cause foodborne illness if handled improperly. Proper cooking helps kill bacteria.
- Allergic reaction – Some individuals may experience anaphylactic shock in response to components in the venom even when the meat is properly prepared and cooked.
- Injury from bones – Small bones can break off during cleaning and remain in the meat, posing a choking or internal injury hazard.
Proper education on handling venomous snakes along with oversight when cleaning and preparing the meat is advised to mitigate these risks. Overall, it takes specialized skill and care to consume water moccasin safely that most people do not possess, making it an unwise food choice.
Ethical Concerns
Beyond health and safety issues, some major ethical concerns come with eating water moccasin meat:
- Impact on wild populations – Widespread harvesting of snakes for food could negatively impact cottonmouth populations, disrupting wetland ecosystems where they play an important predatory role.
- Inhumane treatment – Snakes often endure stress, pain, and fear during amateur capture and slaughter compared to professional slaughterhouses for livestock.
- Motivations – Those seeking to eat water moccasin are sometimes driven by unnecessary machismo rather than true sustenance needs.
- Unregulated industry – Lack of oversight around breeding, handling, and sale of snakes for meat increases risks to consumer safety as well as snake welfare.
Ensuring ethical standards in relation to cottonmouth harvesting requires great care and responsibility. Our modern food system provides an abundance of safer, more humane protein sources that do not require special skill to humanely slaughter and prepare.
Alternatives to Water Moccasin Meat
Instead of attempting to harvest and eat cottonmouths, there are many easier, safer, more ethical sources of meat and protein available:
- Chicken – Widely available with a mild flavor suitable for many cuisines and recipes.
- Turkey – Lean meat with similar flavor, texture, and cooking applications as chicken.
- Fish – Abundant options like tilapia, cod, salmon, and tuna that are rich in healthy omega-3 fatty acids.
- Beef – Provides fat-trimmed cuts like flank, sirloin tip, and 93% lean ground beef.
- Bison – Very lean red meat from sustainably raised buffalo.
- Venison – Game meat from responsibly hunted deer.
- Eggs – A versatile protein that can be boiled, scrambled, baked into dishes, and prepared many other ways.
- Beans – Varieties like black, kidney, pinto, and navy beans offer plant-based protein.
- Lentils – These legumes pack protein, fiber, and nutrients with a low environmental footprint.
All of the above options provide quality nutrition, are widely available at grocery stores, and can be safely prepared at home without special skills. Choosing these over water moccasin eliminates the ethical issues and health risks of consuming snake meat.
Frequently Asked Questions
Can you get sick from eating water moccasin?
Yes, you can get sick from eating water moccasin if the venom glands and head are not completely removed, or if the meat is contaminated by bacteria due to improper handling and cooking. Numbness, nausea, vomiting, and difficulty swallowing or breathing are possible symptoms of cottonmouth envenomation and food poisoning.
What does water moccasin taste like?
Water moccasin has a mild flavor when properly prepared. The white, lean meat tastes similar to chicken or frog legs. The texture is moist and firm like chicken breast when cooked. Overcooking can make the meat tough and rubbery.
Is it safer to eat water moccasin than rattlesnake?
No, water moccasin are not necessarily safer to eat than rattlesnakes. Both are venomous and require very careful preparation to avoid poisoning. However, rattlesnakes provide an audible warning with their rattle before striking, unlike the typically silent cottonmouth.
Can you eat water moccasin raw?
Absolutely not. Consuming raw water moccasin puts you at risk of envenomation and foodborne illnesses. The meat must reach an internal temperature of 165°F to denature toxins and kill potential bacteria. Only cooked cottonmouth can be safely eaten.
How long do you cook water moccasin meat?
Cook water moccasin meat for at least 15-20 minutes after it reaches an internal temperature of 165°F. Baking, sautéing, or simmering are recommended cooking methods. Frying or grilling alone may not heat the meat thoroughly. Use a food thermometer to verify it reaches foodsafe temperatures.
Conclusion
In conclusion, while the meat of the water moccasin or cottonmouth snake is technically edible, harvesting and preparing the meat poses substantial health and ethical concerns. The venom requires extensive specialized processing to remove, and accidental poisoning is a real risk. Furthermore, widespread harvesting could negatively impact cottonmouth populations important to wetland ecosystems.
Safer, more ethical protein alternatives like chicken, fish, bison, and beans are readily available without the need for specialized preparation. Water moccasin meat is not worth the safety risks and moral issues involved. Unless facing dire emergency survival circumstances, it is best to avoid eating cottonmouth snakes and choose less hazardous protein sources instead.
