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gptkbp:instance_of
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gptkb:fish
|
|
gptkbp:bfsLayer
|
6
|
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gptkbp:bfsParent
|
gptkb:Scomberomorus_maculatus
|
|
gptkbp:average_temperature
|
145° F (63° C)
|
|
gptkbp:benefits
|
good source of protein
|
|
gptkbp:body_style
|
streamlined
|
|
gptkbp:color
|
blue-green with spots
|
|
gptkbp:common_name
|
gptkb:spotted_mackerel
|
|
gptkbp:conservation_status
|
not evaluated
|
|
gptkbp:cooking_method
|
grilling
sashimi, ceviche
|
|
gptkbp:cuisine
|
firm and flavorful
|
|
gptkbp:cultural_significance
|
popular in seafood cuisine
|
|
gptkbp:diet
|
carnivorous
|
|
gptkbp:distribution
|
tropical and subtropical waters
|
|
gptkbp:environmental_impact
|
depends on fishing practices
|
|
gptkbp:family
|
gptkb:Scombridae
|
|
gptkbp:fins
|
two dorsal fins
|
|
gptkbp:fishing_regulations
|
trolling
year-round in some areas
subject to quotas
hook and line
Pacific and Indian Oceans
Marine Stewardship Council (MSC) certified fisheries
regional management plans
|
|
gptkbp:flavor
|
mild and slightly sweet
|
|
gptkbp:genus
|
gptkb:Scomberomorus
|
|
gptkbp:habitat
|
marine waters
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
spotted mackerel
|
|
gptkbp:is_aimed_at
|
low bycatch rates
|
|
gptkbp:larval_stage
|
planktonic
|
|
gptkbp:length
|
1.5 meters
|
|
gptkbp:local_names
|
varies by region
|
|
gptkbp:market
|
fresh, frozen, canned
popular in Asian markets
|
|
gptkbp:migration
|
seasonal migrations
|
|
gptkbp:nesting
|
spring to summer
|
|
gptkbp:nutritional_value
|
high in omega-3 fatty acids
|
|
gptkbp:predators
|
larger fish
|
|
gptkbp:related_species
|
gptkb:king_mackerel
|
|
gptkbp:reproduction
|
oviparous
|
|
gptkbp:size
|
0.8 meters
|
|
gptkbp:species
|
gptkb:Scomberomorus_munroi
limited
five gill slits
commercial and recreational
|
|
gptkbp:speed
|
gptkb:military_unit
|
|
gptkbp:sustainability
|
varies by fishery
|
|
gptkbp:symbiotic_relationships
|
with cleaner fish
|
|
gptkbp:values
|
high
|