| Display title | Pixín |
| Default sort key | Pixín |
| Page length (in bytes) | 2,838 |
| Page ID | 2979 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JonTillman (talk | contribs) |
| Date of page creation | 09:28, 16 July 2024 |
| Latest editor | JonTillman (talk | contribs) |
| Date of latest edit | 09:28, 16 July 2024 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Transcluded template (1) | Template used on this page:
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Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Pixín, or Monkfish to Americans, is one of the culinary delights not just of Asturias but of the whole of southern Europe. Known for its firm texture and sweet flavor... |
