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Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. Frog legs cuisine is also contested as an issue of animal rights, as the frog’s legs are often removed without slaughtering the frogs first, at which point the still-living frogs are discarded. For over 1000 years, they have been part of the national diet in France. Nearly 70 tonnes of frog legs are consumed every year in France. China, especially in Southern Chinese cuisine tradition. Bullfrogs and pig frogs are farmed on a large scale in some areas of China, such as Sichuan.
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. Indonesia is the world’s largest exporter of frog meat, exporting more than 5,000 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. 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. 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. 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.
Frog legs are popular in some parts of Croatia, especially in the Gorski kotar region in the northwest of the country. 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.
