Pop into a couple of the larger Asian markets on Stockton Boulevard, head for the meat section and, sooner or later, you’ll find them—fat green bullfrogs all jumbled up together in translucent box with a couple of inches of water.
Last week, Bites peered into one such bin, marked only with a sign written in Magic Marker on a sheet of white paper: “Live frogs, 2.99/lb.” It seemed like a good price, so Bites asked the man in the white apron behind the counter.
“How do you cook these frogs?” and “Where do they all come from?” But the butcher just smiled and shook his head.
“Those are so good in soup,” a friendly man in line behind Bites offered. “Chop up some onions, put some hot chilies, any kind of vegetables.”
When he got to the counter, the friendly man asked where all the turtles were. They were advertised at $7.99 a pound, but the market seemed to be out of stock. “The blood is very good,” he explained. Simply slice open the turtle’s throat and drain the blood. Mix that with any kind of alcohol, like vodka, and you’ve got a high-powered tonic. “You won’t be feeling any pain at all.” The friendly man didn’t know where the frogs came from, either. Sometimes from Asia, he said, “Sometimes from Yuba City.”
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