Monks in Lorraine were recorded as eating frogs during Lent in the 13th century. Widespread consumption of frog's legs is relatively recent, occurring within the last two hundred years. 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.
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 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, tonnes of frog meat each year, mostly to France , Belgium and Luxembourg. 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 [16]. 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.
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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.
Frog legs are popular in some parts of Croatia , especially in the Gorski kotar region in the northwest of the country.
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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. 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.
In Albania, frog legs are regarded as a very delicious food. Frogs are mostly collected from the wild. 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.
"Frog Moore" Stew Recipe
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. 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. 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.
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In many parts of Baluchistan , especially in south sea coast of Baluchistan, frog legs are a delicacy. They are generally served fried with Pakistani species. Cooked bones of frog legs have been discovered in an archaeological dig in Amesbury Wiltshire , dating back to between and BC, evidence that indicates that they were part of the local diet.
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Some view this as evidence that Britons started eating them before the French. From Wikipedia, the free encyclopedia. This section does not cite any sources. Please help improve this section by adding citations to reliable sources. I cheated a little with this recipe. This was my first time trying frog, and I was pleasantly surprised. The meat was soft, not chewy as I had expected, and tasted mostly like a slightly gamey chicken with a hint of fish.
Simmer the fish in the water for around 15 minutes. In a separate pan, melt half the butter, and toss the ramps in. Cook until the greens are wilted, then remove to a separate bowl. Add the remaining butter, season the frog legs with salt and pepper, then sautee in the butter until they are golden.
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The meat will probably start to fall off the bone- this is fine! Once all the frog meat is out of the pan, pour a ladle of broth onto the crusty buttery bits to deglaze them, then pour the whole mixture back into the main broth pot. When the fishy broth is cloudy and fragrant, add the ramps and frog meat into the pot.
Simmer for minutes, then serve. Watch out for bones!