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A medium-sized hake, known in Spanish as pescadilla, is often presented with its mouth biting its tail receiving the name of pescadilla de rosca ("torus hake"). [19] La pescadilla que se muerde la cola, "the hake that bites its tail", is a proverbial Spanish expression for circular reasoning and vicious circles. [20
Hake / h eɪ k / is the common name for fish in the Merlucciidae family of the northern and southern oceans [1] and the Phycidae family [a] of the northern oceans. Hake is a commercially important fish in the same taxonomic order, Gadiformes , as cod and haddock .
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli (sparkling white wine), and Basque cider.
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Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
The blue grenadier (also known as hoki, blue hake, New Zealand whiptail, or whiptail hake, Macruronus novaezelandiae) is a merluccid hake of the family Merlucciidae found around southern Australia and New Zealand, as well as off both the Atlantic and Pacific coasts of South America from Peru to Brazil [1] at depths of between 10 and 1,000 m (33 and 3,300 ft).
Merluccius merluccius (Linnaeus, 1758) (European hake) Merluccius paradoxus Franca, 1960 (deep-water cape hake) Merluccius patagonicus Lloris & Matallanas, 2003 (Patagonian hake) Merluccius polli Cadenat, 1950 (Benguela hake) Merluccius productus (Ayres, 1855) (North Pacific hake) Merluccius senegalensis Cadenat, 1950 (Senegalese hake)
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