DYK: Frog Legs

DYK: Frog Legs

The internet is full of fabulous facts about everything from current events to the history of basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s DKY facts we will look at Frog Legs.

The Facts: Bangladesh at one time supplied most of the frogs-legs consumed in the U.S. The Bangladesh government soon discovered that the fly population increased drastically. It was more expensive to control the flies with insecticides, so they banned the export of frogs, and the frogs could return to what they do best – eating flies and mosquitoes!

  • Japan is the largest exporter of frog’s legs.
  • Frogs legs are one of delicacies of French and Cantonese cuisine, and are also eaten in other regions, such as the Caribbean, Greece, Italy, Spain and the southern regions of the United States.
  • Frog legs in France are traditional in the region of the Dombes and Lyon, where they are prepared with butter, garlic and sometimes parsley sauce and served only with salad or steamed rice. The dish is popular in French speaking parts of Louisiana, particularly the Cajun areas of Southern Louisiana as well as New Orleans.
  • Frog legs were also introduced to New Orleans by Donat Pucheu, and is common in the French speaking parts of Louisiana, such as the Cajun areas of Southern Louisiana and New Orleans.
  • Only the upper joint of the hind leg is served in the dish, which has a bone similar to the joint of a chicken wing
  • Frogs can jump over 20 times their body length. The longest jump ever recorded was 33.6 inches, at a South African frog derby.
Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.