. . . . "\u6C34\u4EA7\u4E1A"@zh . . . . . "Fischerzeugnisse sind Lebensmittel aus Fischen, die durch verschiedene Verfahren gar gemacht, zum Verzehren zubereitet oder durch Trocknen haltbar gemacht sind. Auch Fischteile z\u00E4hlen zu den Fischerzeugnissen, sowie das Garen unter Verwendung von Zutaten."@de . . . . . "In brief, The State of World Fisheries and Aquaculture, 2018"@en . . . "\u0420\u044B\u0301\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u0301\u043A\u0442\u044B \u2014 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B \u043F\u0435\u0440\u0435\u0440\u0430\u0431\u043E\u0442\u043A\u0438 \u043E\u0431\u044A\u0435\u043A\u0442\u043E\u0432 \u0440\u044B\u0431\u043E\u043B\u043E\u0432\u043D\u043E\u0433\u043E \u043F\u0440\u043E\u043C\u044B\u0441\u043B\u0430 (\u0440\u044B\u0431\u044B, \u043C\u043B\u0435\u043A\u043E\u043F\u0438\u0442\u0430\u044E\u0449\u0438\u0445, \u0431\u0435\u0441\u043F\u043E\u0437\u0432\u043E\u043D\u043E\u0447\u043D\u044B\u0445, \u0432\u043E\u0434\u043E\u0440\u043E\u0441\u043B\u0435\u0439). \u041F\u0438\u0449\u0435\u0432\u044B\u0435 \u0440\u044B\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B (\u0440\u044B\u0431\u0430 \u0441\u043E\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u043E\u043A\u043E\u043B\u043E 90 %) \u043F\u043E\u0442\u0440\u0435\u0431\u043B\u044F\u044E\u0442\u0441\u044F \u0432 \u0441\u0432\u0435\u0436\u0435\u043C (\u0434\u043B\u044F \u0441\u043E\u0445\u0440\u0430\u043D\u0435\u043D\u0438\u044F \u043E\u0431\u044B\u0447\u043D\u043E \u0437\u0430\u043C\u043E\u0440\u0430\u0436\u0438\u0432\u0430\u044E\u0442\u0441\u044F), \u0441\u043E\u043B\u0451\u043D\u043E\u043C, \u043A\u043E\u043F\u0447\u0451\u043D\u043E\u043C, \u0441\u0443\u0448\u0451\u043D\u043E\u043C, \u043A\u043E\u043D\u0441\u0435\u0440\u0432\u0438\u0440\u043E\u0432\u0430\u043D\u043D\u043E\u043C \u0432\u0438\u0434\u0435. \u041C\u0435\u0434\u0438\u0446\u0438\u043D\u0441\u043A\u0438\u0435 \u0440\u044B\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B (\u0436\u0438\u0440\u044B, \u0432\u0438\u0442\u0430\u043C\u0438\u043D\u043D\u044B\u0435 \u043F\u0440\u0435\u043F\u0430\u0440\u0430\u0442\u044B) \u043F\u043E\u043B\u0443\u0447\u0430\u044E\u0442 \u0438\u0437 \u043F\u0435\u0447\u0435\u043D\u0438 \u0442\u0440\u0435\u0441\u043A\u043E\u0432\u044B\u0445 \u0438 \u0434\u0440. \u041A\u043E\u0440\u043C\u043E\u0432\u044B\u0435 \u0438 \u0442\u0435\u0445\u043D\u0438\u0447\u0435\u0441\u043A\u0438\u0435 \u0440\u044B\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B \u2014 \u0440\u044B\u0431\u043D\u0430\u044F \u043C\u0443\u043A\u0430, \u043A\u043B\u0435\u0439, \u0433\u0443\u0430\u043D\u0438\u043D, \u0436\u0435\u043C\u0447\u0443\u0436\u043D\u044B\u0439 \u043F\u0430\u0442."@ru . . . . "FAO"@en . . "\uC5B4\uBB3C"@ko . . . "\u0420\u044B\u0301\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u0301\u043A\u0442\u044B \u2014 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B \u043F\u0435\u0440\u0435\u0440\u0430\u0431\u043E\u0442\u043A\u0438 \u043E\u0431\u044A\u0435\u043A\u0442\u043E\u0432 \u0440\u044B\u0431\u043E\u043B\u043E\u0432\u043D\u043E\u0433\u043E \u043F\u0440\u043E\u043C\u044B\u0441\u043B\u0430 (\u0440\u044B\u0431\u044B, \u043C\u043B\u0435\u043A\u043E\u043F\u0438\u0442\u0430\u044E\u0449\u0438\u0445, \u0431\u0435\u0441\u043F\u043E\u0437\u0432\u043E\u043D\u043E\u0447\u043D\u044B\u0445, \u0432\u043E\u0434\u043E\u0440\u043E\u0441\u043B\u0435\u0439). \u041F\u0438\u0449\u0435\u0432\u044B\u0435 \u0440\u044B\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B (\u0440\u044B\u0431\u0430 \u0441\u043E\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u043E\u043A\u043E\u043B\u043E 90 %) \u043F\u043E\u0442\u0440\u0435\u0431\u043B\u044F\u044E\u0442\u0441\u044F \u0432 \u0441\u0432\u0435\u0436\u0435\u043C (\u0434\u043B\u044F \u0441\u043E\u0445\u0440\u0430\u043D\u0435\u043D\u0438\u044F \u043E\u0431\u044B\u0447\u043D\u043E \u0437\u0430\u043C\u043E\u0440\u0430\u0436\u0438\u0432\u0430\u044E\u0442\u0441\u044F), \u0441\u043E\u043B\u0451\u043D\u043E\u043C, \u043A\u043E\u043F\u0447\u0451\u043D\u043E\u043C, \u0441\u0443\u0448\u0451\u043D\u043E\u043C, \u043A\u043E\u043D\u0441\u0435\u0440\u0432\u0438\u0440\u043E\u0432\u0430\u043D\u043D\u043E\u043C \u0432\u0438\u0434\u0435. \u041C\u0435\u0434\u0438\u0446\u0438\u043D\u0441\u043A\u0438\u0435 \u0440\u044B\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B (\u0436\u0438\u0440\u044B, \u0432\u0438\u0442\u0430\u043C\u0438\u043D\u043D\u044B\u0435 \u043F\u0440\u0435\u043F\u0430\u0440\u0430\u0442\u044B) \u043F\u043E\u043B\u0443\u0447\u0430\u044E\u0442 \u0438\u0437 \u043F\u0435\u0447\u0435\u043D\u0438 \u0442\u0440\u0435\u0441\u043A\u043E\u0432\u044B\u0445 \u0438 \u0434\u0440. \u041A\u043E\u0440\u043C\u043E\u0432\u044B\u0435 \u0438 \u0442\u0435\u0445\u043D\u0438\u0447\u0435\u0441\u043A\u0438\u0435 \u0440\u044B\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B \u2014 \u0440\u044B\u0431\u043D\u0430\u044F \u043C\u0443\u043A\u0430, \u043A\u043B\u0435\u0439, \u0433\u0443\u0430\u043D\u0438\u043D, \u0436\u0435\u043C\u0447\u0443\u0436\u043D\u044B\u0439 \u043F\u0430\u0442."@ru . . . . "CC BY-SA 3.0 IGO"@en . . . . "Produk ikan"@in . . "16673298"^^ . . . "Ikan dan produknya merupakan makanan boga bahari yang dikonsumsi di seluruh dunia. Ikan menyediakan protein berkualitas tinggi; 14-16 persen protein hewani yang dikonsumsi dunia berasal dari ikan. Lebih dari satu miliar penduduk dunia mengandalkan ikan sebagai sumber protein utama. Selain menjadi bahan pangan, ikan dan organisme akuatik lainnya juga diolah menjadi produk non-pangan. Sejak zaman Romawi Kuno, garum merupakan salah satu saus ikan yang terkenal. hiu dan ikan pari digunakan sebagai abrasif, bahkan hingga saat ini. Kulit ikan juga diolah sebagai . Kulit ikan pari digunakan untuk membuat pegangan Katana, pedang tradisional Jepang. Beberapa spesies lain juga digunakan, seperti kulit salmon, , dan cod. Daging ikan digunakan sebagai bahan pangan dan banyak sekali ikan yang bisa dimakan. Berbagai ikan juga menghasilkan telur ikan yang bisa dimakan."@in . . . "\u6C34\u4EA7\u4E1A\uFF08aquatic products industry\uFF0C\u6216fishery\uFF09\u6CDB\u6307\u4E00\u5207\u5411\u5E02\u573A\u4F9B\u5E94\u6C34\u751F\u526F\u98DF\u54C1\u548C\u5546\u4E1A\u4EF7\u503C\u4EA7\u54C1\u7684\u4F01\u4E1A\uFF0C\u662F\u7B2C\u4E00\u4EA7\u4E1A\u4E2D\u7684\u4E00\u4E2A\u5927\u7C7B\uFF0C\u540C\u79CD\u690D\u4E1A\u548C\u755C\u7267\u4E1A\u4E00\u8D77\u662F\u98DF\u54C1\u4EA7\u4E1A\u7684\u91CD\u8981\u7EC4\u6210\u90E8\u5206\u3002\u6C34\u4EA7\u4E1A\u4E3B\u8981\u5206\u8D1F\u8D23\u6355\u635E\u91CE\u751F\u6C34\u4EA7\u7684\u6E14\u4E1A\u548C\u4EBA\u5DE5\u9972\u517B\u6C34\u4EA7\u7684\u6C34\u4EA7\u517B\u6B96\u4E1A\u4E24\u79CD\uFF0C\u4EE5\u53CA\u6240\u6709\u4F9D\u9644\u4E8E\u4EE5\u4E0A\u4E24\u4E2A\u4EA7\u4E1A\u8FDB\u884C\u7684\u98DF\u54C1\u52A0\u5DE5\u3001\u63D0\u70BC\u548C\u5206\u9500\u7684\u4F9B\u5E94\u94FE\u3002"@zh . . . . . . . . . . . . . . . "\u0420\u044B\u0431\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B"@ru . . . . . . . . . . "Fish and fish products are consumed as food all over the world. With other seafoods, they provides the world's prime source of high-quality protein; 14\u201316 percent of the animal protein consumed worldwide. Over one billion people rely on fish as their primary source of animal protein. Fish and other aquatic organisms are also processed into various food and non-food products. Live, fresh or chilled is often the most preferred and highly priced form of fish and represents the largest share of fish for direct humanconsumption, 45 percent in 2016, followed by frozen (31 percent), prepared and preserved (12 percent) and cured (dried, salted, in brine, fermented smoked) (12 percent). Freezing represents the main method of processing fish for human consumption; it accounted for 56 percent of total processed fish for human consumption and 27 percent of total fish production in 2016. Major improvements in processing as well as in refrigeration, ice-making and transportation have allowed increasing commercialization and distribution of fish in a greater variety of product forms in the past few decades. However, developing countries still mainly use fish in live or fresh form (53 percent of the fish destined for human consumption in 2016), soon after landing or harvesting from aquaculture. Loss or wastage between landing and consumption decreased, but still accounts for an estimated 27 percent of landed fish."@en . . . . "Fish products"@en . "\u6C34\u4EA7\u4E1A\uFF08aquatic products industry\uFF0C\u6216fishery\uFF09\u6CDB\u6307\u4E00\u5207\u5411\u5E02\u573A\u4F9B\u5E94\u6C34\u751F\u526F\u98DF\u54C1\u548C\u5546\u4E1A\u4EF7\u503C\u4EA7\u54C1\u7684\u4F01\u4E1A\uFF0C\u662F\u7B2C\u4E00\u4EA7\u4E1A\u4E2D\u7684\u4E00\u4E2A\u5927\u7C7B\uFF0C\u540C\u79CD\u690D\u4E1A\u548C\u755C\u7267\u4E1A\u4E00\u8D77\u662F\u98DF\u54C1\u4EA7\u4E1A\u7684\u91CD\u8981\u7EC4\u6210\u90E8\u5206\u3002\u6C34\u4EA7\u4E1A\u4E3B\u8981\u5206\u8D1F\u8D23\u6355\u635E\u91CE\u751F\u6C34\u4EA7\u7684\u6E14\u4E1A\u548C\u4EBA\u5DE5\u9972\u517B\u6C34\u4EA7\u7684\u6C34\u4EA7\u517B\u6B96\u4E1A\u4E24\u79CD\uFF0C\u4EE5\u53CA\u6240\u6709\u4F9D\u9644\u4E8E\u4EE5\u4E0A\u4E24\u4E2A\u4EA7\u4E1A\u8FDB\u884C\u7684\u98DF\u54C1\u52A0\u5DE5\u3001\u63D0\u70BC\u548C\u5206\u9500\u7684\u4F9B\u5E94\u94FE\u3002"@zh . . . . . . . . . . . . . . . . . "Fischerzeugnis"@de . . . "Fish and fish products are consumed as food all over the world. With other seafoods, they provides the world's prime source of high-quality protein; 14\u201316 percent of the animal protein consumed worldwide. Over one billion people rely on fish as their primary source of animal protein. Fish and other aquatic organisms are also processed into various food and non-food products."@en . . "Ikan dan produknya merupakan makanan boga bahari yang dikonsumsi di seluruh dunia. Ikan menyediakan protein berkualitas tinggi; 14-16 persen protein hewani yang dikonsumsi dunia berasal dari ikan. Lebih dari satu miliar penduduk dunia mengandalkan ikan sebagai sumber protein utama. Selain menjadi bahan pangan, ikan dan organisme akuatik lainnya juga diolah menjadi produk non-pangan. Daging ikan digunakan sebagai bahan pangan dan banyak sekali ikan yang bisa dimakan. Berbagai ikan juga menghasilkan telur ikan yang bisa dimakan."@in . . . "Fischerzeugnisse sind Lebensmittel aus Fischen, die durch verschiedene Verfahren gar gemacht, zum Verzehren zubereitet oder durch Trocknen haltbar gemacht sind. Auch Fischteile z\u00E4hlen zu den Fischerzeugnissen, sowie das Garen unter Verwendung von Zutaten. Nach den \u201ELeits\u00E4tzen f\u00FCr Fische, Krebs- und Weichtiere und Erzeugnisse daraus\u201C werden Fischerzeugnisse nach ihrer Art und Herstellung bezeichnet. Weist die Bezeichnung oder die bildliche Darstellung hervorhebend auf Zutaten, dann sind diese Zutaten in deutlich geschmackpr\u00E4gender Menge vorhanden (z. B. \u201EHeringsfilet in Sahneso\u00DFe\u201C oder \u201ESahne-Heringsfilet\u201C aber nicht \u201ESahnefilet\u201C)."@de . . . . . . . "\uC5B4\uBB3C(\u9B5A\u7269)\uC740 \uC0DD\uC120 \uB4F1 \uC218\uC0B0\uBB3C \uB610\uB294 \uADF8\uAC83\uC744 \uAC00\uACF5\uD55C \uC2DD\uD488\uC774\uB2E4. \uB9D0\uB9B0 \uAC83\uC740 \"\uAC74\uC5B4\uBB3C\"\uC774\uB77C \uBD80\uB978\uB2E4."@ko . . . . "FAO"@en . . . . . . . . . . . . . "7985"^^ . . . . . . "\uC5B4\uBB3C(\u9B5A\u7269)\uC740 \uC0DD\uC120 \uB4F1 \uC218\uC0B0\uBB3C \uB610\uB294 \uADF8\uAC83\uC744 \uAC00\uACF5\uD55C \uC2DD\uD488\uC774\uB2E4. \uB9D0\uB9B0 \uAC83\uC740 \"\uAC74\uC5B4\uBB3C\"\uC774\uB77C \uBD80\uB978\uB2E4."@ko . . . "1065914122"^^ . . . . . . . . . . . . .