Frogs

As amphibians, frogs can be viewed as either fish or meat. Wild frogs are not generally eaten now that frogs are reared commercially on a large scale. Stuffed, whole frog was once an Italian specialty, but now only the back legs are eaten, sold in pairs attached by a short strip of backbone. Females are larger than males, though size has little bearing on the quality of commercial frog’s legs, as all are raised to be tender. Since they taste rather like chicken, they are suited to many of the same recipes. Alternatively, the meat can be combined with shellfish, or with sauces based on fish stock. They may also be deep-fried to serve with a piquant sauce. As frog’s legs dry out easily, they must be stored covered, and may be soaked in milk before cooking