Statements (112)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:fish
|
| gptkbp:adult_plumage |
smolt
|
| gptkbp:average_temperature |
145° F
|
| gptkbp:benefits |
rich in omega-3 fatty acids
|
| gptkbp:breeding_season |
spring to early summer
|
| gptkbp:color |
silver with a blue-green back
pink to orange |
| gptkbp:common_name |
gptkb:Atlantic_salmon
|
| gptkbp:conservation_status |
gptkb:Least_Concern
|
| gptkbp:cooking_method |
grilling
baking smoking poaching |
| gptkbp:cuisine |
used in salads
popular in sushi served as sashimi used in gravlax smoked for bagels |
| gptkbp:cultivation |
gptkb:Canada
gptkb:Chile gptkb:Norway gptkb:Scotland gptkb:United_States aquaculture commercial fishing fish farms Asia. |
| gptkbp:cultural_significance |
important in cuisine
|
| gptkbp:cultural_symbol |
featured in art and literature
symbol of strength and endurance important in Norse mythology national fish of Scotland |
| gptkbp:diet |
carnivorous
|
| gptkbp:egg_color |
gptkb:orange
|
| gptkbp:exported_to |
many countries
|
| gptkbp:family |
gptkb:Salmonidae
|
| gptkbp:farmed_varieties |
wild-caught salmon
organic salmon Atlantic salmon from aquaculture |
| gptkbp:fish_species |
widely farmed
|
| gptkbp:fishing_regulations |
varies by region
catch and release angling fly fishing bottom fishing trolling subject to quotas drift fishing |
| gptkbp:genetic_diversity |
high
|
| gptkbp:gills |
lamellar gills
|
| gptkbp:habitat |
freshwater and saltwater
|
| gptkbp:has_color |
pink
|
| https://www.w3.org/2000/01/rdf-schema#label |
Atlantic salmon
|
| gptkbp:is_a_source_of |
wild and farmed populations
|
| gptkbp:is_affected_by |
climate change
aquaculture practices |
| gptkbp:is_available_in |
various forms
|
| gptkbp:is_considered |
a delicacy
a source of protein |
| gptkbp:is_farmed_using |
land-based systems
recirculating aquaculture systems open-net pens |
| gptkbp:is_known_for |
its rich flavor
its pink flesh its high market value high omega-3 fatty acids |
| gptkbp:is_linked_to |
health benefits
|
| gptkbp:is_nutritional_source_for |
gptkb:humans
|
| gptkbp:is_often_served_with |
grilling
various temperatures various seasonings |
| gptkbp:is_part_of |
marine ecosystems
dietary recommendations sustainable seafood initiatives aquaculture industry |
| gptkbp:is_popular_among |
health-conscious consumers
|
| gptkbp:is_popular_for |
smoked salmon products
|
| gptkbp:is_popular_in |
culinary dishes
|
| gptkbp:is_related_to |
Salmonidae family
|
| gptkbp:is_served_by |
sides like vegetables
|
| gptkbp:is_sold_at |
fresh, frozen, or smoked
|
| gptkbp:is_subject_to |
market demand
environmental impacts regulations on farming |
| gptkbp:is_used_in |
gptkb:Sushi
gptkb:food canned products sashimi dishes |
| gptkbp:is_vulnerable_to |
diseases in aquaculture
|
| gptkbp:larval_stage |
alevin
|
| gptkbp:life_cycle |
anadromous
|
| gptkbp:lifespan |
4 to 6 years
|
| gptkbp:migration |
anadromous
during spawning season |
| gptkbp:native_to |
gptkb:North_Atlantic_Ocean
|
| gptkbp:nesting |
in freshwater rivers
|
| gptkbp:order |
gptkb:Salmoniformes
|
| gptkbp:predators |
bears
|
| gptkbp:produced_by |
fillets
|
| gptkbp:related_species |
Pacific salmon
|
| gptkbp:scientific_classification |
its size
|
| gptkbp:scientific_name |
gptkb:Salmo_salar
|
| gptkbp:size |
up to 30 inches long
|
| gptkbp:sustainability |
pollution
habitat loss overfishing farmed responsibly |
| gptkbp:weight |
up to 12 pounds
|
| gptkbp:wildlife |
in some regions
threat to populations |
| gptkbp:bfsParent |
gptkb:Lake_Ontario
|
| gptkbp:bfsLayer |
4
|