Statements (47)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cured fish
|
| gptkbp:benefits |
low in carbohydrates
rich in vitamins high protein content good for heart health |
| gptkbp:climate |
cold
|
| gptkbp:colors |
pink
|
| gptkbp:cookingMethod |
none
fermentation salting pickling marinating dry curing no cooking involved curing brining cold smoking hot smoking wet curing sous-vide_cooking |
| gptkbp:cuisine |
gptkb:Nordic_cuisine
|
| gptkbp:cultural_significance |
traditional_dish_in_Sweden
|
| gptkbp:culturalEvents |
gptkb:New_Year's_Eve
Christmas dinner Midsummer celebration Easter brunch |
| gptkbp:exhibits |
often served on a platter
|
| gptkbp:flavorProfile |
dill
|
| gptkbp:garnishedWith |
fresh herbs
red onion capers lemon_slices |
| https://www.w3.org/2000/01/rdf-schema#label |
Gravlax
|
| gptkbp:ingredients |
salmon
|
| gptkbp:nutritionalValue |
high in omega-3 fatty acids
|
| gptkbp:origin |
gptkb:Scandinavia
|
| gptkbp:productionCompany |
cured with salt
|
| gptkbp:servingTemperature |
sliced thinly
|
| gptkbp:shelfLife |
up to a week
|
| gptkbp:soundtrack |
bread
mustard sauce |
| gptkbp:storage |
refrigerated
|
| gptkbp:texture |
smooth
|
| gptkbp:variant |
lox
herb gravlax sous-vide gravlax spiced gravlax |