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Pez is a brand of candy. Pez, the Spanish word for fish, may also refer to: Pez, an identifier of human gene PTPN14; Pez-e Olya ("Upper Pez"), a village in Iran; Pez-e Sofla ("Lower Pez"), a village in Iran; Pez-e Vosta ("Middle Pez"), a village in Iran; Barbadillo del Pez, a municipality located in the province of Burgos, Castile y León, Spain
The fish-man of Liérganes (Spanish: El hombre pez) is an entity of the mythology of Cantabria, located in the north of Spain.The fish-man would be an amphibian human-looking being, who looked a lot like a metamorphosis of a real human being who was lost at sea.
Its scientific name originates from its common name patí, though it may be simply referred to as pez gato ("catfish") in Spanish. [1] This species is the only recognized species in its genus. It is found mostly in turbid and deep waters with moderate current. This fish can reach up to 103 centimetres (41 in) TL. [1]
Pez (English: / p ɛ z /, German:; stylised as PEZ) is the brand name of an Austrian candy and associated manual candy dispensers. The candy is a pressed , dry, straight-edged, curved-corner block 15 mm ( 5 ⁄ 8 inch) long, 8 mm ( 5 ⁄ 16 inch) wide and 5 mm ( 3 ⁄ 16 inch) high, with each Pez dispenser holding 12 candy pieces.
The fish's name comes from the Portuguese and Spanish bonito (there's no evidence of the origin of the name), identical to the adjective meaning 'pretty'. However, the noun referring to the fish seems to come from the low and medieval Latin form boniton, a word with a strange structure and an obscure origin, related to the word byza, a possible borrowing from the Greek βῦζα, 'owl'.
[2] [3] It is often known by the common name Argentinian silverside [1] or pejerrey (the latter is of Spanish origin, meaning "king fish," the Latin piscis given rise to "pez," fish, and "peje," a kind of fish, and "rey," king), [4] but it is not the only species of silverside in Uruguay and Argentina and pejerrey is also used for many other ...
The use of olives and capers give something of a Mediterranean flavor to the dish, and shows the Spanish influence. [ 3 ] [ 4 ] Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic.
The tale type was adapted into the story Los hermanos gemelos ("The Twin Brothers"), by Spanish writer Romualdo Nogués, with a moral at the end. [96] A second adaptation was published in Spanish newspaper El Imparcial, in 1923, titled El pez y los tres rosales ("The Fish and the Three Rosebushes"). [97]