Frog Legs: Global Choice Dish

Globally, 100 million frogs are taken out of the wild for use as food each year.
The French are by far the biggest consumers popular in purist Gallic gastronomes, known locally as grenouilles or cuisses de grenouilles.
United States of America is the second largest importer, especially in the south of the country.
Although, frog legs are common in French cuisine, it is a delicacy in many parts of the world not limited to Thailand, China, the Caribbean, Indonesia, and sporadically throughout Europe and the United States. Frogs are raised commercially in certain countries, such as Vietnam. It is said to be rich in protein, omega-3 fatty acids, vitamin A and potassium.
Resembling tiny, skinny and elongated poultry legs, frog legs are most often served grilled, boiled, or fried. The taste and flavour can be described as a weird mix between chicken and fish with a texture that is similar to chicken wings.
Traditionally, frog legs are served sautéed in garlic butter sauce as an appetizer and entrée. It can also be grilled or deep fried. As a cold-blooded animal, the heat or salt from cooking can cause the fresh frog legs to twitch.
Also, the global appetite for frog legs is now threatening the dwindling frog population. So much so that many countries have placed a ban on the farming, hunting, and collection of indigenous frogs.

Titilayo Kupoliyi