In France frog legs or 'cuisses de grenouille' are a traditional dish particularly found in the region of the Dombes ('département of Ain'). Widespread consumption of frog's legs is relatively recent, occurring within the last two hundred years.

Frog legs are one of the better-known delicacies of French and Chinese cuisine. The legs of edible frogs are also consumed in other parts of the world, including Vietnam, Cambodia, Thailand, Indonesia, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, the northwest Greece and the Southern regions of the United States and now in Lahore-Pakistan. As of 2014, the world's largest exporter of edible frogs is Indonesia. In Brazil, Mexico and the Caribbean, many frogs are still caught wild.

Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish.

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