|
gptkbp:instance_of
|
gptkb:seafood
|
|
gptkbp:color
|
gptkb:red
gptkb:orange
|
|
gptkbp:composed_by
|
thick
hard shell
|
|
gptkbp:conservation_status
|
not endangered
|
|
gptkbp:cooking_method
|
gptkb:soup
boiling
grilled
steamed
baked
stir-fried
|
|
gptkbp:cooking_time
|
varies by method
|
|
gptkbp:cuisine
|
seafood dishes
|
|
gptkbp:cultural_significance
|
Russian cuisine
Alaskan cuisine
|
|
gptkbp:diet
|
omnivorous
|
|
gptkbp:exported_to
|
gptkb:Japan
gptkb:South_Korea
gptkb:United_States
|
|
gptkbp:fish_species
|
developing industry
|
|
gptkbp:fishing_impact
|
overfishing concerns
|
|
gptkbp:fishing_regulations
|
gptkb:Bering_Sea
gptkb:traps
October to January
crab pots
regulated
regulated by authorities
strict compliance required
important economic resource
significant contributor to local economies
|
|
gptkbp:food_and_beverage
|
gptkb:sweet
gptkb:white
high
|
|
gptkbp:foot
|
long and spiny
|
|
gptkbp:habitat
|
cold waters
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Kamchatka Crab
|
|
gptkbp:introduced
|
gptkb:Alaska
|
|
gptkbp:larval_stage
|
zoea
|
|
gptkbp:market
|
gptkb:red_king_crab
|
|
gptkbp:migration
|
seasonal movement
|
|
gptkbp:native_to
|
gptkb:North_Pacific_Ocean
|
|
gptkbp:predators
|
gptkb:humans
large
sea otters
|
|
gptkbp:related_to
|
king crab
|
|
gptkbp:reproduction
|
spawning
|
|
gptkbp:research
|
ongoing studies
|
|
gptkbp:scientific_name
|
gptkb:Paralithodes_camtschaticus
|
|
gptkbp:season
|
year-round
|
|
gptkbp:size
|
around 5 years
up to 28 inches
|
|
gptkbp:sustainability
|
certified fisheries
|
|
gptkbp:sustainability_practices
|
responsible fishing practices
|
|
gptkbp:texture
|
sweet and tender
|
|
gptkbp:values
|
high
varies seasonally
|
|
gptkbp:weight
|
up to 24 pounds
|
|
gptkbp:bfsParent
|
gptkb:Petropavlovsk-Kamchatsky
|
|
gptkbp:bfsLayer
|
4
|