The BBC reported on a new study that states around one billion frogs are taken from the wild and sold across the world, mainly to feed people in the U.S. and France. Like anything that is over-hunted, there is speculation that the growth in frog demand could hurt the species....
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Wikimedia Commons Serious Eats reader Barrett (thanks, Barrett!) points us to a great story we overlooked in the Wall Street Journal Magazine about bullfrog farmer Ken Holyoak near Brunswick, Georgia: The finest cuts are off the hind legs of a mature bullfrog. Frogs, unlike other animals and fish, remain tender no matter the size and age. "With these frogs, the meat is white and almost translucent," says [Craig] Hopson, [a Manhattan chef who buys his frog legs from Holyoak]. His take is to debone a leg, stuff the cavity with foie gras, bacon, and more frog meat, and then tempura-batter and fry. The story covers frog-eating history and types of frogs, and includes a couple recipes....
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