Frog legs - wikipedia Frog legs For anatomical information related to frogs, see Frog § Morphology and physiology. Swikee Kodok Oh, frog legs in tauco soup served with rice at a Chinese Indonesian restaurant in Jakarta Frog legs are one of the better - known delicacies of French and Chinese cuisine. The legs of edible frogs are also consumed in other parts of the world, including Vietnam, Thailand, Indonesia, northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, the northwest Greece, the Kerala state of India and the Southern regions of the United States. As of 2014, the world 's largest exporter of frogs is Indonesia, also a large consumer. In such regions as Brazil, Mexico and the Caribbean, many frogs are still caught wild. Frog legs are rich in protein, omega - 3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish. Frogs are raised commercially in certain countries, for example 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. Contents 1 Issues 1.1 Trade 1.2 Health 1.3 Environment 1.4 Religious 2 In world cuisines 2.1 France 2.2 China 2.3 Indonesia 2.4 Italy 2.5 Slovenia 2.6 Croatia 2.7 Spain 2.8 Albania 2.9 Greece 2.10 United States 2.11 Caribbean 2.12 India 2.13 United Kingdom 3 References 4 External links Issues A vacuumed bag of frozen frog legs imported from Vietnam Trade Each year about US $ 40 million worth of frog legs are traded internationally, with most countries in the world participating in this trade. The world 's top importers of frogs legs are France, Belgium and the United States, while the biggest international exporters are Indonesia and China. While these figures do not account for domestic consumption, when production from frog farms is taken into account, it is conservatively estimated that humans consume up to 3.2 billion frogs for food around the world every year. Health Movement of live or unfrozen, unskinned amphibians is a potential way for deadly amphibian diseases such as Batrachochytrium dendrobatidis and Ranavirus to be transported around the world, and despite recommendations on preventing disease spread from the OIE, which regulates the international spread of epizootic diseases, few countries have adopted these recommendations as law. In Canada, the sale of fresh or frozen frog legs is illegal unless they are determined free from the bacteria of the genus Salmonella, as per the official method MFO - 10, Microbial Examination of Froglegs. Environment Fresh frog legs sold in a market in Paris, France Many environmentalists urge the restriction of frog consumption -- especially those harvested from the wild -- because amphibian populations are declining and frogs are an essential element of ecosystems. Conservationists warn that gastronomic demand for frogs is seriously depleting regional populations. Frogs are sensitive to environmental changes, disease, habitat degradation, and pollution. The exception to this is where the American bullfrog is not native and has been introduced. In these ecosystems, American bullfrogs can decimate local amphibian populations, upset ecosystem balance and have negative impacts on other species of wildlife as well. Religious According to Jewish dietary laws all reptiles and amphibians are considered unclean animals. Therefore, frog legs are not kosher, and are forbidden to observant Jews. Frog meat is considered as haraam ( non-halal ) according to mainstream Islamic dietary laws. Frog meat is not halal for two reasons : the meat to be consumed should not be considered disgusting, and frogs, together with ants, bees, and seabirds, are animals that should not be killed by Muslims. This haraam status has caused controversy in Demak, Indonesia, where the authorities urged the swikee ( frog leg soup ) restaurant owners not to associate swikee with Demak city, since it would tarnish Demak 's image as the first Islamic city in Java, and also opposed by its inhabitants that mainly follow Shafi'i school that forbids the consumption of frogs. Within Islamic dietary law there are some debates and differences about the consumption of frog legs. The mainstream Islamic madhhab ( school ) of Shafi'i, Hanafi and Hanbali strictly forbids the consumption of frogs, but according to the Maliki school only on certain type of frogs may be eaten ; the green frog commonly found in rice fields, while other species especially those with blistered skin are considered poisonous and unclean, thus should not be consumed. In medieval and early modern Europe, frogs were not classified as meat and could therefore be eaten during the Christian fast of Lent, along with fish and bird flesh. Monks in Lorraine were recorded as eating frogs during Lent in the 13th century. The famous French chef, Grimod de La Reynière, wrote in the early 19th century that frogs were known as Alouettes de Carême ( Lenten larks ). In world cuisines France French cuisses de grenouille served with slices of baguette Frog legs or cuisses de grenouille are a traditional dish particularly found in the region of the Dombes ( département of Ain ). Widespread consumption of frog 's legs is relatively recent, occurring within the last two hundred years. The dish is also common in French - speaking Louisiana, particularly the Cajun and Creole areas of Southern Louisiana and New Orleans ; they were introduced to New Orleans by Donat Pucheu. Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. They are commonly prepared by frying or deep frying, sometimes being breaded prior. China Chinese style, Singaporean herbal frog leg soup Frog, known as 「 田鸡 」 ( field chicken ) when described in cuisine, legs are commonly eaten in China, especially in Southern Chinese cuisine tradition. 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 ; a popular dish in Cantonese cuisine. Indonesia Battered deep fried frog legs with spicy mayonnaise 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 with celery or parsley leaves. Swikee is a typical dish from Purwodadi Grobogan, in Central Java province. There are also frog - legs fried in margarine and sweet soy sauce or tomato sauce, battered and deep fried, grilled, or frog eggs served in banana leaves ( pepes telur kodok ). The dried and crispy fried frog skin is also consumed as krupuk cracker, 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 supply of frog legs in western Europe originate from frog farms in Indonesia ; however, there is concern that frog legs from Indonesia are poached from wild frog populations that may be endangering wild amphibians. Italy This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. ( February 2017 ) Frogs are a common food in the northern part of Italy, especially throughout Piemonte and Lombardy and within these two regions especially in the Vercelli area in Piemonte and in the Pavia and Lomellina areas in Lombardy. In these places frogs are part of the ancient culinary tradition and a typical staple food. Consumption of frogs is mainly related to the availability of the animals due to the rural activities and typical agriculture in these places. The large presence of frogs is mainly due to the agriculture typical of these areas which have always been known for their famous rice. The large cultivation of rice means that there is large presence of artificial water channels used to flood rice fields during growing season, which makes a perfect habitat for frogs. During the growth period when fields stay flooded, and even more during the draining of the fields farmers and others often gather to go frog hunting armed with nets. Some towns even organize collective hunting sessions and games. Frogs gained much culinary relevance in these areas, with many rural towns hosting food festivals called sagre centered on frogs and where frogs are prepared in various ways. They typically take place during the rice harvesting periods. With frog consumption closely connected to rice production and this being the native land of the Italian dish risotto, one of the most common dishes is frog risotto, risotto alle rane. Other local frog dishes include them being dipped in egg batter, breadcrumbed and then fried, or in soups and stews. Slovenia Frog legs ( žabji kraki ) are a popular dish in Slovenian cuisine, especially in areas of eastern Slovenia ( Prekmurje and north - eastern Styria ). They are also quite popular in the country 's capital, Ljubljana, and have been considered as the `` basis of the traditional city cuisine of Ljubljana ''. Up to modern times, they have been traditionally considered Lent food, and were especially popular in spring. They are also a popular traditional dish in the Vipava Valley in western Slovenia and are served in numerous restaurants in the Slovenian Littoral. Croatia Frog legs are popular in some parts of Croatia, especially in the Gorski kotar region in the northwest of the country. They are considered a specialty in the Lokve municipality, where they are served cooked, fried or in a stew, sometimes with polenta on the side. Spain In the western part of Spain, Extremadura and Castilla y Leon, frog legs are served deep fried. They are a delicacy among its citizens. Frog legs also have great culinary value on the sides of the Ebro. Albania Albanian fried frog leg dish served with lime In Albania, frog legs are regarded as a very delicious food. Frogs are mostly collected from the wild. Greece In Greece, eating frogs ' legs is particularly associated with the city of Ioannina and its adjacent lake Pamvotida. United States Frog legs is a popular gourmet and appetizer in Southern United States. 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. They are also eaten in Eastern states, but not as commonly. The most common kinds of frogs eaten are bullfrogs and leopard frogs, as these are abundant in most of the country, including the South. Although the consumption of wild native frogs is generally discouraged, the harvest and cooking of invasive bullfrogs, especially in the Western US, has been encouraged as a form of control and to promote local cuisine. Some methods of cooking include egg / cracker crumb breading or battered. They are either fried or grilled. Deep fried frog legs can also be found at fairs. Coon, possum, partridges, prairie hen, and frogs were among the fare Mark Twain recorded as part of American cuisine. Caribbean Mountain chicken ( Leptodactylus fallax ) are frogs named for their habitat and flavor which are eaten in Montserrat and Dominica. The frogs are now critically endangered. India In many parts of Kerala, especially Central Kerala, frog legs are a delicacy. They are generally served fried ( usually in local liquor shops known as toddy shops ). United kingdom Cooked bones of frog legs have been discovered in an archaeological dig in Amesbury Wiltshire, dating back to between 7596 and 6250 BC, evidence that indicates that they were part of the local diet. Some view this as evidence that Britons started eating them before the French. For several centuries however, frogs have been considered repellent to the British. `` Frog '' has been an abusive English nickname for a French person since the late 18th century. In the late 19th century, the French restaurateur, Auguste Escoffier, tried to rename them `` nymphs '' in a vain attempt to sell them to London diners. In recent decades, adventurous British chefs have introduced frog leg dishes to their menus, notably Heston Blumenthal whose recipes have included frog blancmange. References Frogs being raised for food in a small plastic enclosure in a pond in Hubei Jump up ^ Nutrition Facts, and Analysis for Frog Legs, raw Jump up ^ `` Exotic Meats USA : What Things Taste Like '' ( PDF ). 2008. Retrieved 2008 - 07 - 17. Jump up ^ `` Frog legs - Ingredient ''. 2008. Retrieved 2008 - 07 - 17. Jump up ^ `` Strange Meats : Frog Legs ''. 2011. Retrieved 2011 - 10 - 29. ^ Jump up to : `` Is the international frog legs trade a potential vector for deadly amphibian pathogens ? '' ( PDF ). 2010. Retrieved 2010 - 05 - 11. Jump up ^ `` OIE Aquatic Animal Health Code ''. 2010. Retrieved 2010 - 05 - 11. Jump up ^ Branch, Legislative Services. `` Consolidated federal laws of canada, Food and Drug Regulations ''. laws.justice.gc.ca. Retrieved 2017 - 07 - 14. ^ Jump up to : abc news : Appetite For Frogs ' Legs Harming Wild Populations Jump up ^ Tempo Online Bupati vs Kodok Jump up ^ Konsultasi Syariah Jump up ^ Deutsch, Jonathan ; Murakhver, Natalya, eds. ( 2012 ). They Eat That ? : A Cultural Encyclopedia of Weird and Exotic Food from around the World. ABC - CLIO. p. 74. ISBN 978 - 0313380587. Jump up ^ Ducasse, Alain. `` Frogs ( fish and seafood ) ''. www.allmychefs.com. Retrieved 19 February 2018. Jump up ^ Court receives warning letter from local authorities in frog compensation case, based on June 2010 newspaper articles. Jump up ^ `` Setahun 500 Ton Kodok Hijau Diekspor, Rp 72 Ribu per Kilo ''. JPNN.com ( in Indonesian ). 12 January 2015. Jump up ^ http://www.ostarija.com/si/index.php?gostilna=18 ^ Jump up to : http://www.vecer.com/clanek2010040605528419 ^ Jump up to : http://issuu.com/slovenia/docs/okusiti_katalog_slo Jump up ^ Albania : The Bradt Travel Guide, p. 43, by Gillian Gloyer, 2004 Jump up ^ Bullfrog. Eat the Invaders ! http://eattheinvaders.org/bullfrog/ Jump up ^ Mark Twain ; Charles Dudley Warner ( 1904 ). The Writings of Mark Twain ( pseud. ). : A tramp abroad. Harper & Bros. pp. 263 --. Jump up ^ http://flavorwire.com/265604/mark-twains-rapturious-list-of-his-favorite-american-foods Jump up ^ http://www.listsofnote.com/2012/03/little-bill-of-fare.html Jump up ^ Samuel Langhorne Clemens ( 1907 ). The Writings of Mark Twain ( pseud. ). Harper. pp. 263 --. Jump up ^ Charles Dudley Warner ( 1907 ). The Writings of Mark Twain ( pseud. ) : A tramp abroad. Harper & brothers. pp. 263 --. Jump up ^ Twain, Mark ( 27 October 2010 ). Mark Twain 's Library of Humor. Random House Publishing Group. pp. 200 --. ISBN 978 - 0 - 307 - 76542 - 0. Jump up ^ Twain, Mark ( 1901 ). A tramp abroad. American Publishing Company. pp. 263 --. Jump up ^ Twain, Mark ( 18 October 2004 ). Mark Twain 's Helpful Hints for Good Living : A Handbook for the Damned Human Race. University of California Press. pp. 66 --. ISBN 978 - 0 - 520 - 93134 - 3. Jump up ^ William Dean Howells ( 1888 ). Mark Twain 's Library of Humor. Charles L. Webster & Company. pp. 232 --. Jump up ^ http://www.villagevoice.com/restaurants/mark-twain-eats-america-6393895 Jump up ^ Helen Walker Linsenmeyer ; Bruce Kraig ( 2 December 2011 ). Cooking Plain, Illinois Country Style. SIU Press. pp. 7 --. ISBN 978 - 0 - 8093 - 3074 - 4. Jump up ^ Hall, John ( 16 October 2013 ). `` Zut alors ! Archaeologists uncover ' Heston Blumenthal - style ' feast at 8,000 - year - old dig site that proves Brits were the first to eat frogs ' legs - not the French ''. The Independent. Retrieved 16 October 2013. ^ Jump up to : Davidson, Alan ( 2006 ). The Oxford Companion to Food. Oxford University Press. p. 330. ISBN 978 - 0192806819. Jump up ^ Stevenson, Angus, ed. ( 2006 ). The Oxford Dictionary of English : Third Edition. Oxford University Press. p. 702. ISBN 978 - 0199571123. Jump up ^ McCorquodale, Duncan ( 2010 ). A Visual History of Cookery. Black Dog Publishing. p. 86. ISBN 978 - 1906155506. 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Question: what kind of frog is used for frog legs
Answer: edible frogs