Frog Legs

Frog Legs


Japan is the largest exporter of frog legs.


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Bangladesh at one time supplied most of the frogs-legs consumed in the U.S. The Bangladesh government soon discovered that the fly population increased drastically. It was more expensive to control the flies with insecticides, so they banned the export of frogs, and the frogs could return to what they do best – eating flies and mosquitoes!

Japan is the largest exporter of frog's legs.

February 29th is National Frog Legs Day.

Frogs legs are one of the delicacies of French and Cantonese cuisine and are also eaten in other regions, such as the Caribbean, Greece, Italy, Spain, and the southern regions of the United States.

Frog legs in France are traditional in the region of the Dombes and Lyon, where they are prepared with butter, garlic, and sometimes parsley sauce and served only with salad or steamed rice. The dish is popular in French-speaking parts of Louisiana, particularly the Cajun areas of Southern Louisiana as well as New Orleans.

Frog legs were also introduced to New Orleans by Donat Pucheu and is common in the French-speaking parts of Louisiana, such as the Cajun areas of Southern Louisiana and New Orleans.
Only the upper joint of the hind leg is served in the dish, which has a bone similar to the joint of a chicken wing.

Frogs can jump over 20 times their body length. The longest jump ever recorded was 33.6 inches, at a South African frog derby.


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