|
gptkbp:instance_of
|
gptkb:seafood
|
|
gptkbp:average_temperature
|
Cook to 145° F (63° C)
|
|
gptkbp:benefits
|
Rich in omega-3 fatty acids
High in protein
Low in fat
|
|
gptkbp:body_shape
|
Long and slender
|
|
gptkbp:color
|
Pink-orange
|
|
gptkbp:color_when_cooked
|
Bright orange
|
|
gptkbp:common_name
|
Dublin Bay prawn
|
|
gptkbp:composed_by
|
Hard shell
|
|
gptkbp:conservation_status
|
Not evaluated
|
|
gptkbp:cooking_method
|
Baking
Grilling
Boiling
Sautéing
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultural_significance
|
Gourmet food
|
|
gptkbp:diet
|
Carnivorous
|
|
gptkbp:distribution
|
gptkb:North_Atlantic_Ocean
|
|
gptkbp:family
|
Nephropidae
|
|
gptkbp:famous_dish
|
Grilled langoustine
Langoustine bisque
Langoustine pasta
Langoustine risotto
Langoustine salad
|
|
gptkbp:fishing_regulations
|
gptkb:North_Sea
gptkb:Irish_Sea
gptkb:Bay_of_Biscay
Trapping
Quota limits
Seasonal closures
Size limits
|
|
gptkbp:food_pairing
|
gptkb:Lemonade
gptkb:Garlic
gptkb:butter
Herbs
|
|
gptkbp:genus
|
gptkb:Nephrops
|
|
gptkbp:habitat
|
Marine environments
|
|
gptkbp:health_issues
|
Allergic reactions
Cholesterol content
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Langoustine
|
|
gptkbp:is_a
|
gptkb:seafood
|
|
gptkbp:is_served_by
|
gptkb:Sushi
gptkb:appetizer
Main course
|
|
gptkbp:predators
|
Small claws
|
|
gptkbp:related_species
|
gptkb:seafood
|
|
gptkbp:reproduction
|
Spawning
|
|
gptkbp:scientific_name
|
gptkb:Nephrops_norvegicus
|
|
gptkbp:season
|
Year-round availability
|
|
gptkbp:size
|
Up to 25 cm
|
|
gptkbp:sustainability
|
Overfishing concerns
|
|
gptkbp:taste
|
Sweet and delicate
|
|
gptkbp:texture
|
Firm
|
|
gptkbp:values
|
gptkb:High
|
|
gptkbp:bfsParent
|
gptkb:Dublin_Bay_Prawn
|
|
gptkbp:bfsLayer
|
7
|