Bullfrog processing in Brazil – 15-min Video

Video provided by: Juan Martin Canturin Garcia (Peru) Review: Abdel Rahman El Gamal (Founder of the website and video channel)   The video was filmed in a processing plant in which frogs are being processed. Although the verbal description is in Portuguese (or Spanish), the phases of frog processing are clear starting from stunting the animals, passing by heading and gutting before washing, packing and cooling. It is obvious that this processing plant in this video produces whole meat of frogs. There is another video on the reproduction and culture of frogs could be found at the following link: http://youtu.be/22Q2S5KxPBU The following information has some background information related to the culture of frogs in Brazil. In Brazil, the interest in the farming of American bullfrog Lithobates catesbeianus has been growing because of the good taste as well as the texture of the meat. Frog meat is ordered at gourmet restaurants, but at popular places as well. The shortage between the supply and demand has been the driving force behind the interest in the culture of frogs in Brazil. By the late 1930s, bullfrogs had been introduced from the United States into Brazil where the first frog farm outside the United States was established. The real development in the culture of frogs began in the mid-1970s and continued through 1980s, as was reflected in the designing of hatchery, nursing and fattening facilities as well as in the farming practices (e.g. reproduction, nursing, feeding, and grow-out).  Farmed frogs in Brazil contribute by about 600 tons/year. The species, Lithobates catesbeianus is one of the largest frogs of the genus Rana which can reach up to 20 cm in snout-to-vent length, and up to 800 g in weight. Frog meat in Brazil is marketed in the form of entire carcasses or of frozen thighs. Individual frogs should reach about 175 grams if frog legs are targeted.

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