Frog legs
Frog legs (French: Cuisses de grenouille) are consumed as food in some cuisines. In French cuisine, they have been considered a national delicacy since May 14, 1764.[1][2] Other parts of the world that eat frog legs include Vietnam, Southern China, Cambodia, Thailand, Indonesia, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, South Africa and the Southern regions of the United States.
For anatomical information related to frogs, see Frog § Morphology and physiology.
As of 2014, the world's largest exporter of edible frogs is Indonesia, followed by China and Turkey. In Turkey, Brazil, Mexico, and the Caribbean, many frogs are still caught wild. Balıkesir, Adana, Edirne, and Hatay are the popular Turkish cities for edible wild frogs.
Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.[3] They are often said to taste like chicken[4] because of their mild flavor, with a texture most similar to chicken wings.[5] The taste and texture of frog meat are approximately between chicken and fish.[6] Frogs are raised commercially in certain countries, including Vietnam. Frog muscles do not resolve rigor mortis as quickly as muscles from warm-blooded animals (chicken, for example) do, so heat from cooking can cause fresh frog legs to twitch.
Chinese-style Singaporean herbal frog leg soup
