On a big gator the inner tender loin from the tail and jaw/jowl meat is the best. The tail fillets are also good, just not as good as the other. It’s really important to get ALL the fat off of the meat before eating or even freezing it. The fat is not tasty at all. It’s really good meat. We enjoy it deep fried, grilled, also it’s great in a gumbo. Hunter Habib is correct in that the red meat can be an acquired taste. I trim all of it off of ours.
Also on the hide the under jaw and jowl skin makes the prettiest leather if your going to get the hide tanned into leather.
Where are you gator hunting at? They are a cool critter to hunt for sure.