According to experts, the taste and smell is a little different from chicken, and a special instrument called "electronic nose" revealed virtually no differences between these two types of meat. Moreover, frog is much more useful chicken because of its high content of valuable amino acids.

Currently, scientists are exploring the possibility of producing protein products from mixed minced meat, a combination of minced fish and minced meat from the frog legs. It is expected that this will provide a useful food product, rich in amino acids.

In the future, experts plan to assess the prospects for the production of frog caviar. It is reported that if you handle the eggs the salt brine, it becomes very similar to the caviar of sturgeon.

However, the question appearing on the shelves of local stores products from lagostina remains open.