|
gptkbp:instance_of
|
gptkb:fish
|
|
gptkbp:average_temperature
|
145° F
|
|
gptkbp:benefits
|
Heart health
|
|
gptkbp:canned_product
|
gptkb:Yes
|
|
gptkbp:color
|
gptkb:Red
|
|
gptkbp:common_name
|
gptkb:Sockeye_salmon
|
|
gptkbp:community_health
|
Cold smoking
|
|
gptkbp:conservation_status
|
gptkb:Least_Concern
|
|
gptkbp:cooking_method
|
gptkb:Sushi
Baking
Grilling
Featured ingredient
Popular in culinary schools
|
|
gptkbp:cooking_time
|
10-15 minutes
|
|
gptkbp:cultural_significance
|
Native American cuisine
|
|
gptkbp:diet
|
Zooplankton
|
|
gptkbp:egg_color
|
gptkb:orange
|
|
gptkbp:environmental_impact
|
Habitat restoration efforts
|
|
gptkbp:fish_species
|
gptkb:Yes
|
|
gptkbp:fishing_awards
|
Best in show
|
|
gptkbp:fishing_impact
|
Ongoing studies.
|
|
gptkbp:fishing_organizations
|
Conservation groups
|
|
gptkbp:fishing_regulations
|
gptkb:Alaska
Required
Overfishing
Varies by region
Strong community support
Commercial fishing
Strict regulations
Spring to Fall
Fly fishing
Gillnets
Long history in North America
Artificial lures
Rods and reels
Annual salmon festivals
|
|
gptkbp:fishing_tours
|
Eco-tourism opportunities
|
|
gptkbp:habitat
|
gptkb:Pacific_Ocean
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Red salmon
|
|
gptkbp:is_a
|
gptkb:salmon
|
|
gptkbp:length
|
24 inches
|
|
gptkbp:life_cycle
|
Anadromous
|
|
gptkbp:migration
|
Upstream
|
|
gptkbp:nest_location
|
Freshwater rivers
|
|
gptkbp:nesting
|
gptkb:Summer
|
|
gptkbp:nutritional_value
|
High in Omega-3 fatty acids
|
|
gptkbp:population_trend
|
gptkb:stable
|
|
gptkbp:predators
|
gptkb:Bears
|
|
gptkbp:roe
|
gptkb:food
|
|
gptkbp:scientific_name
|
gptkb:Oncorhynchus_nerka
|
|
gptkbp:smoked_product
|
gptkb:Yes
|
|
gptkbp:sustainability
|
Sustainable fishing practices
|
|
gptkbp:taste
|
Rich and flavorful
|
|
gptkbp:values
|
gptkb:High
|
|
gptkbp:weight
|
3 to 5 pounds
|
|
gptkbp:bfsParent
|
gptkb:Sockeye
|
|
gptkbp:bfsLayer
|
7
|