#fish.food  the flesh of fish used as food
  supertype:  solid_food__solidfood__food  any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
  subtype:  panfish  any of numerous small food fishes; especially those caught with hook and line and not available on the market
  subtype:  stockfish  fish cured by being split and air-dried without salt
  subtype:  anchovy.food  tiny Mediterranean fishes usually canned or salted; used for hors d'oeuvres or as seasoning in e.g. sauces
  subtype:  eel.fish  the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
     subtype:  elver.eel  young eel; may be sauteed or batter-fried
  subtype:  gray_mullet.fish__graymullet__mullet  highly valued lean flesh of marine or freshwater mullet
  subtype:  alewife  flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
  subtype:  schrod__scrod  flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
  subtype:  haddock  lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
     subtype:  finnan_haddie__finnan_haddock__finnan__smoked_haddock  haddock usually baked but sometimes broiled with lots of butter
  subtype:  hake.fish  the lean flesh of a fish similar to cod
  subtype:  trout.fish  flesh of any of several primarily freshwater game and food fishes
     subtype:  rainbow_trout__rainbowtrout  flesh of pacific trout that migrate from salt to fresh water
     subtype:  salmon_trout__sea_trout__seatrout  flesh of marine trout that migrate from salt to fresh water
  subtype:  rock_salmon  (British) any of several coarse fishes (such as dogfish or wolffish) when used as food
  subtype:  salmon.fish  flesh of any of various marine or freshwater fish of the family Salmonidae
     subtype:  Atlantic_salmon  fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh
     subtype:  red_salmon__redsalmon__sockeye__sockeyesalmon  fatty red flesh of salmon of Pacific coast and rivers
     subtype:  chinook_salmon__chinooksalmon__chinook__kingsalmon  pink or white flesh of large Pacific salmon
     subtype:  silver_salmon__coho_salmon__coho__cohoe  fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
     subtype:  smoked_salmon  salmon cured by smoking or in a smoky brine
        subtype:  lox  brine-cured salmon
           subtype:  Scandinavian_lox  salt-cure lox
           subtype:  Nova_scotia_lox  sugar-cure lox
     subtype:  kippered_salmon  salted and smoked salmon
  subtype:  shad.fish  bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast
  subtype:  smelt.fish  small cold-water silvery fish; migrate between salt and fresh water
     subtype:  American_smelt__rainbow_smelt__rainbowsmelt  common smelt of eastern North America and Alaska
     subtype:  European_smelt__sparling  common smelt of Europe

3 statements are about direct instances of fish.food: graph121_on_restaurant, graph122_on_restaurant, graph123_on_restaurant
No  statement uses a specialization of fish.food; click here to add a statement.