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Frog legs is a popular gourmet and appetizer in the Southern United States, here at the Pappadeaux Seafood Kitchen. Frog legs are eaten in parts of the Southern United States, particularly in the Deep South and Gulf states where French influence is more prominent, including South Carolina, Georgia, Florida, Alabama, Mississippi, and Louisiana ...
Normally, the legs are the only part served in the soup, since the legs are the most meaty parts; the skin of the frogs may, however, also be dried under the sun, and fried as chips. The salted fried frogs skin has a unique taste incomparable with other types of chips.
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These include the glass frogs (Centrolenidae), the bush frogs (Hyperoliidae), some of the narrow-mouthed frogs (Microhylidae), and the shrub frogs (Rhacophoridae). [111] Most tree frogs are under 10 cm (4 in) in length, with long legs and long toes with adhesive pads on the tips.
The popularity of the famous French delicacy of cuisses de grenouille, or frogs’ legs, is threatening the existence of certain frog species, a group of more than 500 environmental campaigners ...
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The frogs are large, have powerful leaps, and inevitably escape after which they may wreak havoc among the native frog population. [49] Countries that export bullfrog legs include the Netherlands, Belgium, Mexico, Bangladesh, Japan, China, Taiwan, and Indonesia. Most of these frogs are caught in the wild, but some are raised in captivity.
The edible frog (Pelophylax kl. esculentus) [1] [2] is a hybrid species of common European frog, also known as the common water frog or green frog (however, this latter term is also used for the North American species Rana clamitans). It is used for food, particularly in France as well as Germany and Italy, for the delicacy frog legs. [3]
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