Frog Legs

Frog legs are the muscular hindlimbs of frogs eaten as food, rich in protein, omega-3 fatty acids, vitamin A and potassium, with a mild flavor often compared to chicken, a texture likened to chicken wings, and an overall taste described as falling between chicken and fish. They are eaten across many cuisines, including French, Cantonese and Sichuan Chinese, Indonesian, Italian, Spanish, Albanian, Croatian and Slovenian cooking, and in parts of the southern United States, prepared variously stir-fried with light spices, fried, stewed, made into soup, breaded and deep-fried, or used in dishes such as risotto or herbal broths. As of 2014 Indonesia was the world's largest exporter of edible frogs, followed by China, with the international frog leg trade valued at about 40 million US dollars annually and France, Belgium and the United States the top importers; an estimated 3.2 billion frogs are consumed worldwide each year, and France alone consumes about 4,000 tonnes of frog legs annually, a traditional delicacy particularly associated with the Dombes region.