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but in time--with the advent of refrigeration methods--it came to be used primarily as a method of flavoring foods before cooking. Traditional preparations were created with the intent of flavoring, such as cazón en adobo (dogfish in adobo, made from school shark and originating from Cádiz in Spain); berenjenas de Almagro (Almagro aubergine, a pickled aubergine characteristic of "Manchega" cuisine from the Castile-La Mancha

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