| has gloss | (noun) flesh of fish from the sea used as food
saltwater fish |
| lexicalization | eng: saltwater fish |
| subclass of | (noun) edible fish (broadly including freshwater fish) or shellfish or roe etc
seafood |
| has subclass | (noun) flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
bream, sea bream |
| has subclass | (noun) the lean flesh of a saltwater fish of the family Serranidae
sea bass, bass |
| has subclass | (noun) flesh of a saltwater fish similar to sea bass
grouper |
| has subclass | (noun) the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
croaker |
| has subclass | (noun) flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
whiting |
| has subclass | (noun) flesh of a cod-like fish of the Atlantic waters of Europe
whiting |
| has subclass | (noun) the lean flesh of a cod-like fish of North Atlantic waters
cusk |
| has subclass | (noun) the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)
mahimahi, dolphinfish |
| has subclass | (noun) flesh of a large-headed anglerfish of the Atlantic waters of North America
monkfish |
| has subclass | (noun) important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
tunny, tuna, tuna fish |
| has subclass | (noun) flesh of very important usually small (to 18 in) fatty Atlantic fish
mackerel |
| has subclass | (noun) flesh of pompano; warm-water fatty fish
pompano |
| has subclass | (noun) delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
sea squab, blowfish, puffer, pufferfish |
| has subclass | (noun) valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
herring |
| has subclass | (noun) the lean flesh of any of several fish caught off the Atlantic coast of the United States
kingfish |
| has subclass | (noun) the lean flesh of a fish caught off the Pacific coast of the United States
lingcod |
| has subclass | (noun) fatty bluish flesh of bluefish
bluefish |
| has subclass | (noun) flesh of swordfish usually served as steaks
swordfish |
| has subclass | (noun) any of numerous small flat Atlantic food fish having smooth skin
butterfish |
| has subclass | (noun) lean white flesh of important North Atlantic food fish; usually baked or poached
cod, codfish |
| has subclass | (noun) lean white flesh of North Atlantic fish; similar to codfish
pollock, pollack |
| has subclass | (noun) lean flesh of fish found in warm waters of southern Atlantic coast of the United States
scup, porgy |
| has subclass | (noun) flesh of fish found in colder waters of northern Atlantic coast of the United States
scup |
| has subclass | (noun) sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
flatfish |
| has subclass | (noun) the lean flesh of any of various valuable market fish caught among rocks
rockfish |
| has subclass | (noun) a saltwater fish with lean flesh
sailfish |
| has subclass | (noun) lean flesh of food and game fishes of the Atlantic coast of the United States
weakfish |
| has subclass | (noun) small fatty fish usually canned
sardine, pilchard |
| has subclass | (noun) flesh of any of various important food fishes of warm seas
snapper |
| has subclass | (noun) red flesh of large food fish of Pacific coast
red rockfish |