Frog Legs (Wild and Farm-Raised)

Origin: Frog legs are both wild and farmed. Wild come from Bangladesh, India and Indonesia. Farmed come from Taiwan, China, Vietnam and Indonesia.

Method of Production: The frog's legs are removed either at or below the pelvis after harvesting. Product that contains flesh above the pelvis is termed "saddle-on". This is less preferable than the "saddle-off" product because of a lower yield to the foodservice operator. Saddle-on frog legs also lose a size in trimming. All frog legs, whether saddle-on or -off, are skinless.

Characteristics: Aquacultured frog legs are lighter in color and milder in taste than wild. They are also cleaner. This is a major issue, as wild frog legs are susceptible to contamination with salmonella.

Seasonality: Typically, production of both wild and farmed product peaks in the rainy months from May to October. Wild product has often been protected during these times because frogs are a natural predator of mosquitoes. Stavis inventories 'BOS'N' brand farm-raised frog legs year-round to compensate for production shortages caused by the rainy season.

Sizing: Grading is done by the number of leg pairs per lb. Sizes range from a high of 2/4 ct to a low of 16/20 ct. The most popular sizes are 4/6 and 6/8 ct.

Application: Frog legs have a mild flavor and are delicious fried or sauteed.

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