#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

4 statements are about direct instances of #fish.food: wotif#graph121_on_restaurant, wotif#graph122_on_restaurant, wotif#graph123_on_restaurant, wotif#graph320_on_restaurant
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