Statements (59)
Predicate | Object |
---|---|
gptkbp:instanceOf |
fish
|
gptkbp:behavior |
schooling fish
|
gptkbp:benefits |
rich in omega-3 fatty acids
|
gptkbp:climate |
145°F (63°C)
|
gptkbp:colors |
white
pink to red yellowish fins |
gptkbp:commonName |
Pagrus major
|
gptkbp:community_service |
can be smoked for flavor
|
gptkbp:cookingMethod |
grilling
sushi sashimi poaching |
gptkbp:cuisine |
Mediterranean_cuisine
high_in_Asian_markets |
gptkbp:cultural_significance |
popular_in_Japanese_cuisine
|
gptkbp:diet |
omnivorous
|
gptkbp:distribution |
gptkb:Western_Pacific_Ocean
|
gptkbp:family |
Sparidae
|
gptkbp:fauna |
gptkb:black_sea_bream
year-round cultivated in fish farms |
gptkbp:festivals |
featured in seafood festivals
|
gptkbp:fishSpecies |
coastal waters
regulated by local authorities trawling subject to quotas hook and line intensive and extensive systems growing in controlled environments identified by its red color and size red gills |
gptkbp:flavorProfile |
mild and sweet
|
gptkbp:genus |
Pagrus
|
gptkbp:habitat |
marine environments
|
gptkbp:hasLength |
circular and small
|
https://www.w3.org/2000/01/rdf-schema#label |
red sea bream
|
gptkbp:larvalStage |
planktonic
|
gptkbp:lifespan |
up to 10 years
|
gptkbp:localNames |
Madai_in_Japan
|
gptkbp:market |
high
whole, fillets |
gptkbp:migration |
seasonal
|
gptkbp:nutritionalValue |
high in protein
|
gptkbp:predators |
larger fish
|
gptkbp:reproduction |
spawning
|
gptkbp:revenue |
spiny dorsal fin
|
gptkbp:seasonalActivities |
often seasoned with salt
|
gptkbp:sells |
popular in marine aquariums
|
gptkbp:shape |
laterally compressed
|
gptkbp:size |
up to 1 meter
|
gptkbp:status |
monitored by fisheries scientists
|
gptkbp:sustainability |
considered sustainable in some regions
|
gptkbp:sustainability_initiatives |
not endangered
promoted by fisheries organizations |
gptkbp:symbioticRelationships |
cleaner fish
|
gptkbp:texture |
firm
|
gptkbp:wildlife |
up to 200 meters
|
gptkbp:youth_development |
territorial
|