Bullfrogs and green frogs up for grabs June 30

Missouri’s annual frogging season runs from June 30
to Oct. 31

Bullfrogs and green frogs are up for grabs beginning at sunset on
June 30 as Missouri enters its annual frogging season.

A favorite outdoor pastime of many Missourians, frogging spans the
gap between hunting and fishing. The Missouri Department of
Conservation (MDC) allows harvest of frogs by hand net, gig,
trotline, throw line, limb line, bank line, jug line, snagging,
snaring, grabbing or pole and line with a fishing permit. With a
hunting permit, frogs can be harvested using .22-caliber firearms,
pellet guns, atlatls, longbows and crossbows. The use of an
artificial light is permitted when frogging. Children under the age
of 16 and adults over 65 are not required to have a permit.

The daily limit is an eight-frog total of both species, with a
possession limit of 16. If you catch eight before midnight, you can
start frogging again at 12:01 a.m. and catch another day’s limit.
To do this legally, the first eight frogs must be kept separate
from the second set.

Once a frog is speared, it must be harvested. You should not
release an injured frog, as the animal is not likely to recover.
However, a frog is not fatally injured by methods such as grabbing
or pole and line and thus may be released.

Frog legs have a mild flavor similar to that of fish. They can be
battered and fried or sautéed in butter with garlic or herbs. They
also make a good base for Cajun dishes that call for fish or
shellfish. To top off your frogging experience, try this basic
frying recipe:

Fried Frog Legs

Ingredients:

1 cup flour

1 cup crushed saltine crackers

1/4 cup cornstarch

1 tablespoon black pepper

1 tablespoon season salt

1 tablespoon lemon pepper salt

2 eggs

1 cup milk

2 quarts peanut oil

Instructions:

Thaw a possession limit of frog legs (16 pairs), drain and pat dry
with paper towels. Heat oil to 375 degrees. Combine dry ingredients
in a large plastic bowl with lid. Dip legs into milk and egg
mixture, then drop into bowl with dry ingredients. Cover bowl and
shake. Drop legs in hot oil and cook until golden brown.

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