See Also: oesophageal branches of the left gastric artery(medicine)
Oesophageal branches(medicine)
oesophageal and gastric varices(medicine)
oesophageal branches of the thoracic aorta(medicine)
oesophageal branches of the vagus nerve(medicine)
oesophageal branches of the inferior thyroid artery(medicine)
oesophageal branches of the recurrent laryngeal nerve(medicine)
left gastric vein(medicine)
left gastric artery(medicine)
left gastric lymph nodes(medicine)

oesophageal branches of the left gastric artery (medicine) and Hake (recipes)


oesophageal branches of the left gastric artery (medicine)


oesophageal branches of the left gastric artery
<anatomy, artery> Ascends through oesophageal hiatus of diaphragm to supply lowermost (cardiac) oesophagus; anastomosis: oesophageal branches of thoracic aorta.

Synonym: rami oesophageales arteriae gastricae sinistrae.


Hake (recipes)


The various fish that come under the banner ' hake' are deep-sea members of the cod family and are popular throughout Europe and America. Hake is quite a mild fish, having a more subtle flavour than cod.In France it' s known as ' saumon blanc' , while in the US it' s called ling or whiting (rather confusingly, whiting in Europe is a different, less tasty fish).One tip - if you' re buying your hake frozen, avoid the South American variety, which has a poorer flavour. Hake is easy to prepare, as it has few bones. You' ll usually see it for sale fresh or frozen, whole, or as fillets and steaks. It' s a reliable fish fried or poached or used in fish soup.You can read more about whitefish in our Back to basics feature.Classic hake in parsley sauceBaked hake fillets with a tapenade crust