Don't waste your time with measly prawns — for a real taste of the Territory throw an entire 1.8-metre crocodile on the barbeque.

In fact, throw on four.

That is what Justin Whitrow will be serving tonight at the Mindil Beach Sunset Markets — slow-cooked crocodile served in tacos with pawpaw slaw.

Mr Withrow reckons the eight-to-nine-hour cooking time brings out a whole new flavour to the meat.

"It is quite different. A lot of people sort of refer to it as kind of chicken flavoured, but we find it comes out of the smoker more like a sticky pork kind of consistency," Mr Whitrow said.

"We'll use some local green pawpaws ... and make a beautiful green pawpaw slaw and serve it up as two tacos around sunset time for everyone."

The crocodiles were slowly cooked for about nine hours. ( ABC News: Kristy O'Brien )

The crocodiles, which were skinned but had their heads left on, were each about 1.5 metres to 1.8 metres long — the "sweetest size", according to Mr Whitrow.

"As with most animals the smaller ones do have a bit of a sweeter meat to them so they actually taste a bit better too," he said.

Mr Whitrow said he had seen a similar treatment with alligators in America, but was hoping the barbequed crocodile could become known as a "really unique" dish for the Territory.

He said it was a sustainable meat, as crocodiles were predominately bred for their skins.

The crocodile industry was worth $106.7 million to the Northern territory in 2014-2015.

"It is a very sustainable industry up here with the croc industry and not a lot of meat sales with a lot of it being orientated around the skins," he said.

"We do definitely feel that it's a sustainable meat product that should be used a lot more."

But in the future Mr Whitrow said he may branch out to other Territory flavours, including buffalo.