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- Blue-backed_fish abstract "Blue-backed fish (背の青い魚 se no aoi sakana);also referred to asBlue-fish (青魚 aozakana)is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor. It is not a scientific categorization, but refers to commonness in outer appearance, fleshiness and oiliness and include such species of fish as sardine, mackerel, herring, perch and anchovy. Blue-backed fish tend to be high in the essential amino acid, histidine, as well as the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and are generally said to have health benefits when included in a balanced diet, including such effects as reducing cholesterol. Almost without exception, blue-backed fish are salt water fish that travel in schools close to the surface of the water, have wide migratory patterns and are relatively low on the food chain so feed on plankton, etc. Their appearance, as is indicated by their name, is a dark blue dorsal with a nearly white under belly. Further, blue-fish are generally fairly small in size and caught in large quantities resulting in low market price, so are thought of as mass-market fish for general consumption and are distinguished from larger, specialty fish caught in smaller quantities, even if they share other qualities.".
- Blue-backed_fish wikiPageID "15666449".
- Blue-backed_fish wikiPageLength "2133".
- Blue-backed_fish wikiPageOutDegree "16".
- Blue-backed_fish wikiPageRevisionID "545140806".
- Blue-backed_fish wikiPageWikiLink Anchovy.
- Blue-backed_fish wikiPageWikiLink Beloniformes.
- Blue-backed_fish wikiPageWikiLink Category:Edible_fish.
- Blue-backed_fish wikiPageWikiLink Category:Japanese_cuisine.
- Blue-backed_fish wikiPageWikiLink Clupeiformes.
- Blue-backed_fish wikiPageWikiLink Docosahexaenoic_acid.
- Blue-backed_fish wikiPageWikiLink Eicosapentaenoic_acid.
- Blue-backed_fish wikiPageWikiLink Herring.
- Blue-backed_fish wikiPageWikiLink Histidine.
- Blue-backed_fish wikiPageWikiLink Japanese_cuisine.
- Blue-backed_fish wikiPageWikiLink Mackerel.
- Blue-backed_fish wikiPageWikiLink Omega-3_fatty_acid.
- Blue-backed_fish wikiPageWikiLink Perch_(disambiguation).
- Blue-backed_fish wikiPageWikiLink Perciformes.
- Blue-backed_fish wikiPageWikiLink Plankton.
- Blue-backed_fish wikiPageWikiLink Sardine.
- Blue-backed_fish wikiPageWikiLinkText "Blue-backed fish".
- Blue-backed_fish wikiPageWikiLinkText "blue-backed fish".
- Blue-backed_fish hasPhotoCollection Blue-backed_fish.
- Blue-backed_fish wikiPageUsesTemplate Template:Japan-cuisine-stub.
- Blue-backed_fish wikiPageUsesTemplate Template:Unreferenced.
- Blue-backed_fish subject Category:Edible_fish.
- Blue-backed_fish subject Category:Japanese_cuisine.
- Blue-backed_fish hypernym Category.
- Blue-backed_fish type Article.
- Blue-backed_fish type TelevisionStation.
- Blue-backed_fish type Article.
- Blue-backed_fish comment "Blue-backed fish (背の青い魚 se no aoi sakana);also referred to asBlue-fish (青魚 aozakana)is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor. It is not a scientific categorization, but refers to commonness in outer appearance, fleshiness and oiliness and include such species of fish as sardine, mackerel, herring, perch and anchovy.".
- Blue-backed_fish label "Blue-backed fish".
- Blue-backed_fish sameAs 青魚.
- Blue-backed_fish sameAs m.03np0wd.
- Blue-backed_fish sameAs Q4928711.
- Blue-backed_fish sameAs Q4928711.
- Blue-backed_fish wasDerivedFrom Blue-backed_fish?oldid=545140806.
- Blue-backed_fish isPrimaryTopicOf Blue-backed_fish.