Cuisses de grenouilles
In parsley, in soup, breaded or fried, they are found on the plates of the French but also of the Americans, the Chinese or the Thais.
In the Caribbean they are even called "Mountain chicken" or mountain chicken!
In Europe, we have been enjoying it for a long time...
According to Alexandre Dumas in his Grand Dictionnaire de la Cuisine, we were already talking about it in the Middle Ages, even if the doctors of the time advised against eating it! It was not until the sixteenth century that this food became particularly fashionable in the great Parisian houses. To be today a symbol of the French art of living...
In France, frogs were mainly fished in Rhône-Alpes, more precisely in the Dombes region, which is home to a multitude of ponds. But frogs have become rare and as commercial fishing for batrachians has been prohibited since 1980, the French are now forced to import them.
From Turkey where fishing is regulated, the frogs are protected there three months a year to allow them to mate, thus limiting the impact of this fishing on the environment.
And unlike the Indonesian batrachians, we do not tear off their living legs. Turkish frogs are put to sleep by the cold before being killed and skinned.
So avoid frogs imported from Indonesia (cheaper) and if possible favor those from Turkey…
