In Missouri, the bullfrog and green frog harvest season starts on the night of June 30th and last through the end of October.
Waiting until complete darkness falls, a spotlight is used to scope the edges of water banks to find the frogs by the glare of their eyes. The frogs are blinded by the shining light and freeze in place. This makes it easier to get close enough to use a gig, a fork like hook on a pole, to stab them.
Jeremy Soucy of the Missouri Department of Conservation and KCUR’s Suzanne Hogan ended up waist-deep in muddy waters in the Amarugia Highlands Conservation Area, about an hour south on 71 highway past Harrisonville.
Missouri Department Of Conservation Frog Regulations
Soak for one hour in a mixture of equal parts lemon juice and water, salt and pepper. Wipe with cold, damp cloth. Roll in flour. Dip in well beaten egg diluted with water. Roll in cracker crumbs. Fry in deep, hot fat until a golden brown. Serve with tartar sauce.
Pan Fried Froglegs:
2 lbs froglegs ¼ cup flour or cornmeal
1 teaspoon salt ¼ cup butter or margarine
1/8 teaspoon pepper About 1 teaspoon grated onion
Combine salt, pepper and flour, dip froglegs into flour mixture to coat well, fry in hot butter or margarine and onion until browned, cover and cook over low heat until tender, about 15 to 20 minutes.
Conservation Areas By County:
Amarugia Highlands Conservation Area
Bittern Bottoms Conservation Area
Settle's Ford Conservation Area
Lone Jack Lake Conservation Area
James A Reed Conservation Area
Platte Falls Conservation Area
Cooley Lake Conservation Area
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