Utah Wildlife Officials Want You To Catch And Eat All The Bullfrogs You Can
SALT LAKE CITY, Utah – Don’t knock it ’til you’ve tried it.
The Utah Division of Wildlife Resources tweeted an idea for your next dinner: bullfrogs.
“You can find enormous bullfrogs here in Utah,” according to the DWR’s tweet, which was accompanied by two photos as proof that “enormous” isn’t just hyperbole. “They’re an invasive species (so catch as many as you want), and they’re really tasty!”
You can find enormous #bullfrogs here in Utah. They're an invasive species (so catch as many as you want), and they're really tasty!
— UtahDWR (@UtahDWR) June 24, 2020
According to the state’s Wildlife Blog, North American bullfrogs can grow to a length of 8 inches or more and can weigh up to 1.5 pounds.
The tweet linked to DWR blog on how to cook and catch invasive bullfrogs.
According to the post by Ja Eggett, it’s unclear when the bullfrogs first arrived in Utah, “but we do know that breeding populations have existed here since the early 1970s.”
They’re plentiful in areas along the Wasatch Front and the Great Salt Lake marshes, according to the DWR.
Another upside to hunting down the rotund amphibians is that you don’t need a license – and there’s no limit to how many you can catch. However, as Eggett notes, since fishing gear is often used to capture the frogs, it’s possible you might catch fish in the process. If you do end up reeling in something with fins instead of legs, you’ll should have a fishing license to be on the safe side.
“Another important thing to note is that it is unlawful to transport live bullfrogs,” Eggett writes. “If you are transporting them away from the location where you catch them, they must be dead first.”
The DWR blog post says bullfrogs will eat “pretty much anything,” but it adds that a hook attached directly to the bobber seems to work best – especially when using a grasshopper on one of the hooks.
And when it comes to cooking up some bullfrog for your next meal, the recipes are as plentiful as the bullfrog population itself.
Eggett used a recipe that required removing the bullfrogs’ skin, battering and breading them, and then frying them in hot oil.
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