Frog legs
Frog Legs
Frog legs (/frɒɡ leɪgz/) are a culinary delicacy made from the hind limbs of certain species of frogs. They are particularly popular in French and Chinese cuisine, but are also consumed in various other cultures around the world.
Etymology
The term "frog legs" is a direct translation of the French term "cuisses de grenouille", which literally means "thighs of frog". The term is believed to have originated in the 16th century, when frogs were first documented as a food source in France.
Culinary Use
Frog legs are often compared to chicken wings in terms of their taste and texture. They are typically prepared by being skinned, battered, and then fried or sautéed. In French cuisine, they are often served with a garlic and parsley sauce, while in Chinese cuisine, they are commonly used in stir-fries and soups.
Species Used
The most commonly used species for frog legs are the American bullfrog and the marsh frog. These species are chosen for their large size and abundant populations. However, the harvesting of wild frogs for their legs has raised concerns about overexploitation and the potential impact on frog populations.
Related Terms
- Amphibian: A group of cold-blooded vertebrates that includes frogs, toads, newts, and salamanders.
- Cuisine: A style or method of cooking, especially as characteristic of a particular country, region, or establishment.
- Overexploitation: The harvesting of plants, animals, and other organisms at a rate faster than they can replenish.
External links
- Medical encyclopedia article on Frog legs
- Wikipedia's article - Frog legs
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