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Frog legs
Frog legs (French: Cuisses de grenouille) are the muscular hindlimbs of frogs that are consumed as food by humans in some cuisines. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of the mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat are approximately between chicken and fish. Frog muscles do not resolve rigor mortis as quickly as skeletal muscles from warm-blooded animals (chicken, for example) do, so heat from cooking can cause fresh frog legs to twitch.
In French cuisine, they are considered a national delicacy. Other parts of the world that eat frog legs include Singapore, Southern China, Cambodia, Vietnam, Thailand, Indonesia, Northeast India, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, Odesa Oblast of Ukraine, South Africa, and the Southern regions of the United States.[citation needed]
As of 2014, the world's largest exporter of edible frogs is Indonesia, followed by China.[needs update?] In Brazil, Mexico, and the Caribbean, many frogs are still caught wild. Edible frogs are raised commercially in certain countries, including Vietnam. Ethical concerns have been raised about the trade due to minimal transparency or regulation over supply chains, disruption of ecosystems, and inhumane treatment during slaughter.
Frog legs, or cuisses de grenouille as it is known in France, are a traditional dish particularly found in the region of the Dombes (département of Ain). Eaten for over a thousand years, they have been part of the national diet of France. Roughly 4,000 tonnes of frog legs are consumed every year in France.
In culinary environment, frogs are known in Chinese as tiánjī (Chinese: 田鸡, literally 'field chicken'). Frog legs (traditional Chinese: 田雞腿; simplified Chinese: 田鸡腿; pinyin: Tiánjī tuǐ) are also eaten in China, but are generally restricted to Southern Chinese cuisine traditions such as Cantonese and Sichuan cuisine. Bullfrogs and pig frogs are farmed on a large scale in some areas of China, such as Sichuan.
In Chinese cuisine, frog legs are usually stir-fried and mixed with light spices, stewed, fried, or made into congee.
In Indonesian cuisine, frog-leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine. Swikee is mainly frog-leg soup with a strong taste of garlic, gingers, and fermented soya beans (tauco), accompanied by celery or parsley leaves. Swikee is a typical dish from Purwodadi, Grobogan in Central Java province. Frog legs are also fried in margarine and sweet soy sauce or tomato sauce, battered and deep fried, or grilled. Frog eggs are also served in banana leaves (pepes telur kodok). The dried and crispy fried frog skin is also consumed as krupuk crackers; the taste is similar to fried fish skin.
Indonesia is the world's largest exporter of frog meat, exporting more than 5,000 tonnes of frog meat each year, mostly to France, Belgium, and Luxembourg. Most of the supply of frog legs in Western Europe originates from frog farms in Indonesia; however, there is concern that frog legs from Indonesia are poached from wild populations, which may endanger wild amphibians.
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Frog legs
Frog legs (French: Cuisses de grenouille) are the muscular hindlimbs of frogs that are consumed as food by humans in some cuisines. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of the mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat are approximately between chicken and fish. Frog muscles do not resolve rigor mortis as quickly as skeletal muscles from warm-blooded animals (chicken, for example) do, so heat from cooking can cause fresh frog legs to twitch.
In French cuisine, they are considered a national delicacy. Other parts of the world that eat frog legs include Singapore, Southern China, Cambodia, Vietnam, Thailand, Indonesia, Northeast India, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, Odesa Oblast of Ukraine, South Africa, and the Southern regions of the United States.[citation needed]
As of 2014, the world's largest exporter of edible frogs is Indonesia, followed by China.[needs update?] In Brazil, Mexico, and the Caribbean, many frogs are still caught wild. Edible frogs are raised commercially in certain countries, including Vietnam. Ethical concerns have been raised about the trade due to minimal transparency or regulation over supply chains, disruption of ecosystems, and inhumane treatment during slaughter.
Frog legs, or cuisses de grenouille as it is known in France, are a traditional dish particularly found in the region of the Dombes (département of Ain). Eaten for over a thousand years, they have been part of the national diet of France. Roughly 4,000 tonnes of frog legs are consumed every year in France.
In culinary environment, frogs are known in Chinese as tiánjī (Chinese: 田鸡, literally 'field chicken'). Frog legs (traditional Chinese: 田雞腿; simplified Chinese: 田鸡腿; pinyin: Tiánjī tuǐ) are also eaten in China, but are generally restricted to Southern Chinese cuisine traditions such as Cantonese and Sichuan cuisine. Bullfrogs and pig frogs are farmed on a large scale in some areas of China, such as Sichuan.
In Chinese cuisine, frog legs are usually stir-fried and mixed with light spices, stewed, fried, or made into congee.
In Indonesian cuisine, frog-leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine. Swikee is mainly frog-leg soup with a strong taste of garlic, gingers, and fermented soya beans (tauco), accompanied by celery or parsley leaves. Swikee is a typical dish from Purwodadi, Grobogan in Central Java province. Frog legs are also fried in margarine and sweet soy sauce or tomato sauce, battered and deep fried, or grilled. Frog eggs are also served in banana leaves (pepes telur kodok). The dried and crispy fried frog skin is also consumed as krupuk crackers; the taste is similar to fried fish skin.
Indonesia is the world's largest exporter of frog meat, exporting more than 5,000 tonnes of frog meat each year, mostly to France, Belgium, and Luxembourg. Most of the supply of frog legs in Western Europe originates from frog farms in Indonesia; however, there is concern that frog legs from Indonesia are poached from wild populations, which may endanger wild amphibians.