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The fish stay in deep water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on prey found near or on the bottom of the sea. Male and female hake are very similar in appearance. [3] After spawning, the hake eggs float on the surface of the sea where the larvae develop. After a certain period of ...
Compared to other hake species, the Argentine hake has a higher longevity that can be linked to the species' high egg production. Sizes and life spans in these hakes also differ, with females growing and living longer than their male counter parts.
Roe, (/ r oʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembang cuisine. The eggs are boiled slowly in water mixed with salt , soy sauce , shallot skins, teak leaf, and other spices.
Merluccius merluccius, the European hake, is a merluccid hake of the genus Merluccius. Other vernacular names include Cornish salmon and herring hake. It is a predatory species, which was often netted alongside one of its favoured prey, the Atlantic herring, hence the latter common name. It is found in the eastern Atlantic from Norway and ...
The mixture is then mixed with chopped scallion and seasoned with white pepper powder, then shaped into flat round patties and dipped in egg yolk or beaten egg, before being deep fried. Other than mashed potato, cabe rawit , spring onion, shrimp, fish, peeled corn , or mashed tofu fritters are also common as perkedel ingredients.
However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins. [7]
Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi [1] [2] [3] dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper.