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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 ...
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.
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.
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 ...
Common species of fish and shellfish used for food [4]; Mild flavour Moderate flavour Full flavour Delicate texture Basa, flounder, hake, scup, smelt, rainbow trout, hardshell clam, blue crab, peekytoe crab, spanner crab, cuttlefish, eastern oyster, Pacific oyster
In Indonesia kaasstengels, together with nastar and putri salju are the popular kue kering ("dried kue", or cookie), [3] during festive occasions, such as Natal (Christmas) and Lebaran (Eid al Fitr). [4] It is one of several Dutch delicacies that has been adopted into Indonesian cuisine since the colonial era. [5]
Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
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.