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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. [2] Roughly 4,000 tonnes of frog legs are consumed every year in France. [7]
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.
It is usually soaked in fresh water for several hours before use. [39] Frogs from Vylkove are used to cook deep-fried frog legs. The city of Vylkove in the Izmail Raion of Odesa Oblast became famous for eating and breeding frogs for export to France and other European countries. Odesa mussels [40]
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 ...
Visitors can expect more than 60 food vendors offering traditional fair foods, ... frog legs and alligator on a stick, check out Big G’s Food Service. ... pretzel kielbasa and baked potatoes.
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]
The frog's skin is green on top, but the skin on the glass frog's stomach is just as translucent as its name suggests. You can even see its organs through the skin, especially its heart, liver ...
The medium-sized frogs are sold as pets in pet stores, and the smaller variant is sold as live food for arowanas or other predator fish. They are widely farmed in Sichuan, China, Malaysia, and Thailand. These frogs, though much smaller than their Western counterparts, are used by Chinese to cook frog legs and by Filipinos who cook them for ...