Frog-in-a-can

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Thai farmers introduce canned frogs

Taste sensation may save village from financial ruin

By WATCHARAPORN TAITHONGCHAI / Associated Press
01/24/2005

BO TALO, Thailand -- The economy of this frog-farming village nearly croaked when the price of its plump product slumped on the international market. But Bo Talo may take a leap back from financial ruin with an innovative product: frog-in-a-can.

People in the central Thailand village have long raised muddy brown-colored, bumpy-skinned frogs for export to places like Taiwan, where frog legs and frog soup are favorites. But in 2000, the price of live frogs fell. So the people of Bo Talo invested $15,200 and started producing canned, ready-to-eat frog meat - under the Big Frog brand.

"Our product's been well received because no one's ever done it before, so it's quite strange," says Yupa Sangnet, who came up with the idea and heads the group of villagers working on the project. "If you're the kind of person who doesn't like your frog fresh, you can have it in a can."

The frogs are raised in large cement pools, slaughtered and cleaned, and then deep-fried and tossed with two different sauces: spicy chili and sweet and sour. The chopped-up meat can be eaten with rice or as a snack with beer, much as fresh-cooked frog is consumed by Thais.
It's still a small-scale operation for the village of about 100 families, with just 15 workers. They produce only about 1,000 cans a day, paste on blue labels with a yellow cartoon frog licking its lips, and sell each can for 25 baht, or about 65 cents.

Things are looking good - all cans were snapped up at the launch here in December, and a Thai businessman in the United States is talking about an export deal. Bo Talo also escaped the tsunamis that devastated coastal areas of Thailand and other Asian nations.

So, how do the frog farmers persuade the public to buy?
It helps that Thais sneer at very little when it comes to food. No city, town or village is complete without its fried-insect vendor. Even in hip, modern Bangkok, a bag of crickets, water bugs or larvae goes down like a treat.
Big Frog is also pushing its wholesomeness, at a time when Thailand's chicken and duck industries are still fighting the blight of bird flu.

"No offense to those other producers, but our food's completely organic, and it's high in calcium and low in cholesterol," Yupa says. "We've done our research on its nutritional value. Our food's not just any food. It's healthy food, too."
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Yummy.
 
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Photo credit: AP/SAKCHAI LALIT

Yupa Sangnet, project manager, says Big Frog brand is high in calcium and low in cholesterol.
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If I can't trust a frog to stand up and fight when the Germans march into town, why would I trust one in a can?
 
And how the frig would you know if they had gone bad ,tuna thats gone off is obvious ,but frog legs :eyepop:






*imagines all those poor little frogs with crutches :crying4:
 
she's prolly wearing a mask and gloves to keep her germs outta your frog...either that or there is hot pepper paste in the can as well. i love frog meat. it really is quite tasty.
 
A good mess of fried frog legs, some skillet fried corn, hashbrowned taters, and steamin' cornbread is reason enough to keep living. :beavbang:


I don't however think that I'd buy canned frog legs. Prefer to go get my own fresh.
 
SouthernN'Proud said:
A good mess of fried frog legs, some skillet fried corn, hashbrowned taters, and steamin' cornbread is reason enough to keep living. :beavbang:


I don't however think that I'd buy canned frog legs. Prefer to go get my own fresh.
Click to expand...
*drools.
 
I've been wanting to try grilling some frog legs for awhile now. I'm of the opinion that if properly done, they would be wonderful. Very light marinade, not really battered, maybe a beer and butter-based marinade with a few select spices, just enough to coat without making them succeptible to uneven browning, grilled over medium to low heat...anybody got a mess of legs they wanna donate to culinary research?
 
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