|
gptkbp:instance_of
|
gptkb:fish
|
|
gptkbp:average_temperature
|
10 to 25 ° C
|
|
gptkbp:body_shape
|
streamlined
|
|
gptkbp:color
|
blue-green back
silver belly
|
|
gptkbp:common_name
|
gptkb:vehicles
|
|
gptkbp:conservation_status
|
gptkb:Least_Concern
|
|
gptkbp:cooking_method
|
gptkb:Sushi
grilled
smoked
fried
pickled
often served raw
broiled
often marinated
|
|
gptkbp:cultural_significance
|
gptkb:cuisine
|
|
gptkbp:diet
|
plankton
|
|
gptkbp:distribution
|
gptkb:North_Pacific_Ocean
|
|
gptkbp:educational_value
|
schools in large numbers
|
|
gptkbp:family
|
gptkb:Scombridae
|
|
gptkbp:fins
|
two dorsal fins
|
|
gptkbp:fish_species
|
not commonly farmed
|
|
gptkbp:fishing_regulations
|
year-round
coastal waters
commercial fishery
trawling
hook and line
gillnets
purse seining
|
|
gptkbp:habitat
|
marine waters
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Japanese mackerel
|
|
gptkbp:length
|
up to 50 cm
|
|
gptkbp:lifespan
|
up to 20 years
|
|
gptkbp:local_names
|
Mackerel in English
Saba in Japanese
|
|
gptkbp:migration
|
seasonal migration
|
|
gptkbp:nesting
|
spring to summer
|
|
gptkbp:nutritional_value
|
high in omega-3 fatty acids
|
|
gptkbp:order
|
gptkb:Scombriformes
|
|
gptkbp:predators
|
larger fish
|
|
gptkbp:related_species
|
gptkb:Pacific_mackerel
gptkb:Atlantic_mackerel
|
|
gptkbp:reproduction
|
oviparous
|
|
gptkbp:scales
|
small scales
|
|
gptkbp:scientific_name
|
gptkb:Scomber_japonicus
|
|
gptkbp:sustainability
|
subject to overfishing concerns
|
|
gptkbp:taste
|
rich and oily
|
|
gptkbp:values
|
high
|
|
gptkbp:weight
|
up to 3 kg
|
|
gptkbp:bfsParent
|
gptkb:Scomberomorus_niphonius
gptkb:Trachurus_japonicus
|
|
gptkbp:bfsLayer
|
8
|