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I read recently that the demand for frog legs for human consumption has been taking these creatures a little on the weird side. There seems a great decrease in population frogs in the wild due to overexploitation of them for food, both in America and Europe. Will not be long before the number of catches which can be limited. In fact, I hope that you will be required to be licensed as a Frog fishing license is currently required.
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Years ago, frog legs were considered a French dish. This is not the case anymore. You can find frog legs on the cafeteria menus of many students in Europe, the markets of food in many Asian countries and readily available in many more expensive restaurants here in America.
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Amphibians are generally small creature in the food chain and where there is increasingly drastic consequences for the frogs in our environment will be the first to know. The chemical changes in our environment environment can easily create three-legged frogs before humanity even that something is wrong. As can be seen not only these creatures are hampered by fractures the environment, but today their number is decreasing due to the huge appetite of man to his legs.
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Market statistics show that between 200 million and over 1 billion frog legs consumed each year. Area Indonesia represents the largest exporter of these amphibians. The market used to be more than one season without But recent years has expanded the marketing year. Unfortunately for the frog population is no hard and fast registration, in which we can refer to the concerns of the frog in the harvest.
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In the event that you can still successfully to locate some of these issues tasty, I joined a favorite recipe of mind that you are sure to love called Cajun frog legs
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Ingredients
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16 frog legs
1 cup oil or lard
1 / 2 cup all-purpose flour
3 cups whole milk
1 teaspoon paprika
1 / 2 teaspoon onion powder, juice garlic and cayenne pepper
Pinch of white pepper
A pinch of oregano
A sprig of rosemary
And of coarse salt and pepper to taste
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First you need the skin completely clean and rinse frog legs well. Cover the legs with whole milk that has garlic juice mixed with it. Refrigerate legs overnight.
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Pat in the morning, legs dry and season with paprika, cayenne pepper, onion powder, black pepper and salt. Add white pepper, rosemary and oregano to the all-purpose flour. Heat shortening in large skillet. Lightly flour each frog legs and fry until it reaches a golden brown.
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@ Copyright 2009 Joseph Parish

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