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crevettes homard crabe saumon maquereau akée poisson salé morue pétoncles calmars cervelle et rognons de veau boeuf agneau porc poulet
crab salmon mackerel ackee saltfish cod scallops calamari calf brains, kidneys beef lamb pork chicken hispanic/latino
les rognons de veau et d'agneau sont plus tendres et plus savoureux car ils proviennent de jeunes bêtes.
veal and lamb kidneys are the most tender and flavourful because the animals are small. pork and beef kidneys have a stronger flavour and a firmer texture.