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Frog is often described as having a mild flavor and tender texture, similar to chicken but with a slight fishiness.

Yes, rinse the frog legs thoroughly and remove any remaining skin or sinew before cooking.

Yes, frog is great in stews, soups, or curries where it can absorb the flavors of the broth.

Both methods are popular. Frying produces a crisp texture, while grilling adds a smoky flavor.

Keep fresh frog legs in the refrigerator and cook within 1-2 days. For longer storage, freeze them.

Thaw frozen frog legs overnight in the refrigerator or under cold running water before cooking.

Frog pairs well with rice, potatoes, leafy greens, or crusty bread.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Frog legs can be sautéed, deep-fried, grilled, or baked. Marinate them for extra flavor and cook until they’re opaque and tender.

Garlic, lemon juice, parsley, cayenne, thyme, and black pepper pair well with frog.

Frog is done when the meat turns opaque, becomes firm, and easily pulls away from the bone.

Marinating frog legs for at least 30 minutes enhances their flavor and tenderness.

Yes, freeze them in an airtight container or bag for up to three months.

Frogs’ legs à la Provençale and fried frog legs with garlic butter are both classic preparations.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Gently reheat in the oven at a low temperature or in a skillet over low heat to maintain tenderness.