What do you call frog meat

frogs are considered a delicacy especially in the kitchens of France, western Switzerland, Belgium, Luxembourg, Portugal, Louisiana and the Caribbean as well as generally in South and East Asia and parts of Africa. Usually only the hind legs called frog legs with the attachment of the spine of different species are used, in particular from the family of real frogs (Ranidae) and their close relatives (wikipedia - frog legs).
(Note: cartoons about frog-eating French)

The meat of the frogs legs is reminiscent of young chicken in taste and consistency. The frog's meat is tender and fine. They are best in autumn, when the frog is best fed.
In Asian cuisine, e.g. in the Philippines or Cambodia, frogs are also served whole and stuffed.

While frogs were still caught for consumption in Europe until the 20th century - namely water frogs like Rana kl. esculenta or Pelophylax kl. esculentus - today they are mainly imported from Asia, especially wild-caught from rice fields and the wild, and frogs from so-called breeding farms. From a formerly seasonal trade for the respective local market, the frog legs trade has now developed into a year-round and global mass business.

In the past India and Bangladesh were the most important exporters, today Indonesia has taken on this role. The main customer in Europe is France with around 150 million frogs' legs per year. Around 150 tons of frog legs are imported into Switzerland every year.

Nature and animal welfare organizations criticize the methods of slaughtering the frogs used for consumption, which are described as cruel and cruel to animals. Often the abdomen of the living frog is separated from the rest of the trunk by a fixed knife blade. The unused front part of the still living animal (head and torso with front legs) is usually discarded. The massive removal of wild frogs from the landscape is also problematic, on the one hand under aspects of species protection and on the other hand because of interferences in the ecological balance. In Bangladesh, for example, mosquito plagues were reported after frogs were caught on a large scale from rice fields and swamp areas. This in turn made the use of large quantities of insecticides necessary.

In India, the legal trade in frogs' legs was discontinued in 1987, partly for reasons of animal welfare and species protection. However, illegal trade flows from India still exist.

In Germany, all European amphibian species, including all frogs, are “specially protected” according to the Federal Species Protection Ordinance (BArtSchV), unless they are already “strictly protected” according to the BNatSchG.

Additional Information:
- Nutritional value of frogs' legs (link)

- The trade in frogs' legs. Deutsche Welle 03.03.2017
Frog legs: hunted or fed? (forensic methods) Die Zeit 06.04.2017 -

- Frogs: The fun wildlife and serious exploration of it. TAZ 01.09.2018

Bernd Hüppauf: About the frog. A cultural history between animal philosophy and ecology. Transcript Verlag, Bielefeld 2011. 417 pages, EUR 24.80. ISBN-13: 9783837616422 (review in TAZ - 6.6.11) - The frog - a croaking cultural history. SWR2 Knowledge 11/13/2014 - Repeat - 07/28/2016 -

“Disappeared and rare guests on the menu. A cookbook by Bernhard Kathan (no longer available in bookshops). (electronically accessible)

"The frog belongs to the amphibians. The one which we choose for food from so many species of frogs and is therefore also called edible frog, is the green water frog. It differs from the others in that it has three yellow stripes over the The extremely tender calf meat of the frogs tastes almost like that of young chickens. It is a little fatter and softer, but this is more pleasant than unpleasant. The meat of the frogs is tender and fine. They are best in autumn, um at this time the frog is best nourished, a dozen of them are lined up on rods and sold in the market.

Frog legs, boiled off hot: the washed-off frog legs are boiled with water, vinegar, salt, onion and thyme, removed from the broth, boiled down briefly, strained, served with the broth on the frog legs, sprinkled with crumbs and finely chopped Parsley and lard hot butter over the breadcrumbs. You can also remove the spices with the frog legs, boil sour cream and a little breadcrumbs with the broth and sprinkle the frog legs with horseradish when serving.

Frog legs, steamed in white wine: You boil a glass of white wine with a piece of butter, a finely chopped shallot, sliced ​​mushrooms and a bouquet of parsley. Then you steam the washed and salted frog legs in it, prepare them and keep them warm. Now one stirs a heaped teaspoon full of fine flour with a spoon of good cream or meat broth or fasting bouillon and stirs this into the stock of the frogs' legs. Mix well and boil, peel the sauce with an egg yolk and beat it with small pieces of butter and lemon juice, after which you add the frogs' legs, toss in them, add a few drops of seasoning and, if necessary, salt and serve them quite hot.

Frog soup: Steamed frog legs in butter with green parsley and a few leafy mushrooms. As soon as they are well steamed, you take them out, dust them with flour, pour them with pea broth, cut the meat into cubes, season with pepper, then add the meat to the soup, let everything boil and serve.

Frog legs with paprika and truffles: The frog legs are cooked with salt, paprika and finely chopped truffles in butter and a little water. A few yolks are bubbled with sweet cream, this is stirred into the sauce and everything is cooked well and served in a soup bowl.

White frog legs: the legs are pickled in vinegar water for 1 hour. Then you steam them in finely chopped parsley, onion, celery, yellow beets, mushrooms and a clove in water until soft. The sauce is strained, bound with butter and flour and mixed with a little sour cream and poured hot over the legs. You drizzle some lemon juice over it and sprinkle the dish with finely chopped green parsley.

Baked frog legs: After washing the frog legs clean and drying them, loop the legs so that they hold together while baking. Then you put them in milk, salt them, turn them in flour, then in a beaten egg and finally in breadcrumbs and bake them golden-yellow from hot baking lard. Arranged on a serviette and garnished with baked parsley and lemon wedges, they are served at the table.

further descriptions in Bernhard Kathan's book: Bär | Wild boar | Badger | Otter | Beaver | Wood grouse | Black grouse | Hazel Grouse | Ptarmigan | Partridge, stone chicken and red partridge | Pheasant | Quail | Snipe | Bustard Goose | Reed chickens | Teal | Heron | Lapwing or golden plover | Blue jay | Crows | Krammetsvögel or field thrush | Capon and poulard | Pigeons | Guinea fowl | Chickens | Old chickens | Lampreys | Stör, Sterlet and Hausen | Salmon or Salmon | Brown trout | Salmon trout | Huchen | Arctic char | Bluebell or whitefish | Grayling | Smelt | Minnow | Barbel | Loaches | Catfish or Catfish | Ruff and Schrätzer | Eel caterpillar, rod or burbot | Turtles | Crayfish | Frogs | Snails