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Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other parts of the world, such as Thailand, Vietnam, Indonesia and the state of Kerala in India, the Alentejo region of Portugal, Spain, Slovenia, and northwest Greece, as well as the Southern regions of the United States. As of 2014, the world’s largest exporter of frogs is Indonesia, also a large consumer. In such regions as Brazil, Mexico and the Caribbean, many frogs are still caught wild. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish. Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.
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