About: http://webisa.webdatacommons.org/217118425

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	However, for most fish, there is no point in marinating filets or steaks for hours", since fish flesh is very porous and spices, acids, oils and other flavorings achieve maximum penetration in less than an hour.
http://www.w3.org/ns/prov#wasQuotedFrom	stackexchange.com