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Topic: Bacalao


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  Dybvik
Keep the water and the fish cold.Extra large and thick fillets of salted and dried cod.
Skin- and boneless bacalao loins packed in a wooden box, 800 grams net.
Ready for use after soaking about 20 hours with ample cold water, 1 - 2 waterchanges.Skin- and boneless bacalao loins packed in a wooden box, 800 grams net.
www.bacalao.com   (291 words)

  
  El Bacalao
Bacalao, nombre común de cerca de 60 especies de una familia de valiosos peces comestibles.
El bacalao vive sobre todo en mares fríos o templados del norte, a profundidades de entre 180 y 360 m, y emprenden largas migraciones.
Los bacalaos se reúnen en gran número durante el invierno para reproducirse, y las hembras ponen entre 4 y 7 millones de huevos.
www.clubdelamar.org /bacalao.htm   (490 words)

  
 travel Index 18   (Site not responding. Last check: 2007-10-23)
Bacalao (to give its most widely-used title) is elevated to legendary, near mythical status, a dish of iconic significance in festival and fiesta, a staple of such immense substance it once saved a city from siege.
To this day, spicy, garlicky bacalao al pil-pil and bacalao a la vizcaina, in a rich sauce of tomato and olives, are signature dishes of Basque cuisine, and no Bilbao bar would be without at least one type of bacalao-based, bite-size pintxo to offer the gourmet tippler.
Bacalao has conquered the Iberian Peninsula and a large chunk of the world besides, but its story begins in the Basque lands of the Bay of Biscay.
www.hsvtrader.com /travel/18   (1176 words)

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