Frogs have been eaten by humans for thousands of years, with the practice most closely associated with French and Southeast Asian cuisines. The edible portion is almost exclusively the hind legs, which carry the most meat on the animal. The flavour is delicate and mild, often described as a cross between chicken and fish.
Several species are used for food, including the American bullfrog, the Indonesian Javan frog, and various European species. Indonesia is the world’s largest exporter of frog legs, followed by China and Vietnam. France remains the largest importer, though demand exists across Europe, the United States, and parts of Asia.
In Australia, frog legs are a niche product found mainly in specialty restaurants and imported frozen. Native Australian frogs are protected, so any domestic consumption relies on imported product or farmed species where permitted.
How it's produced
Frog legs come from both wild harvest and farming operations. Wild collection involves catching frogs from rice paddies, wetlands, and rivers — a practice that has raised conservation concerns in some regions due to overharvesting and its impact on local ecosystems.
Frog farming (ranaculture) is practised mainly in Southeast Asia, China, and parts of South America. Farmed frogs are raised in ponds or tanks, typically fed insect-based or formulated diets, and harvested at around 4–6 months of age. The American bullfrog is the most commonly farmed species due to its large size. Farming reduces pressure on wild populations but requires careful management of water quality and disease.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →
What comes from this
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