Frog legs are one of the better-known delicacies of French and Cantonese cuisine. And also a culinary delight growing in popularity in other cuisines worldwide. It’s rich in protein, omega-3 fatty acids, vitamin A and potassium. Its taste is between chicken and fish, but because of its muscled texture it must be cooked as chicken.

Each year about $40m worth of frog legs are traded internationally. The world’s top importers of frog legs are France, Belgium and the United States – which are also Turkey’s target markets.