#seafood edible fish (broadly including freshwater fish) or shellfish or roe etc
supertype: #solid_food__solidfood__food any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
subtype: #saltwater_fish__saltwaterfish flesh of fish from the sea used as food
subtype: #sea_bream.saltwater_fish__seabream__bream flesh of any of various saltwater fishes of the families Sparidae or Bramidae
subtype: #sea_bass.saltwater_fish__seabas__bas the lean flesh of a saltwater fish of the family Serranidae
subtype: #striped_bass__striper caught along the Atlantic coast of the United States
subtype: #grouper.saltwater_fish flesh of a saltwater fish similar to sea bass
subtype: #croaker.saltwater_fish the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
subtype: #American_whiting_flesh__whiting flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
subtype: #European_whiting_flesh__whiting flesh of a cod-like fish of European Atlantic waters
subtype: #cusk the lean flesh of a cod-like fish of North Atlantic waters
subtype: #dolphinfish__mahimahi the lean flesh of a saltwater fish found it warm waters (especially Hawaii)
subtype: #monkfish flesh of a large-headed anglerfish of North American Atlantic waters
subtype: #tuna_fish__tuna__tunny important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
subtype: #albacore relatively small tuna with choice white flesh; major source of canned tuna
subtype: #bonito.tuna_fish flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
subtype: #bluefin_tuna__bluefintuna__bluefin flesh of very large tuna
subtype: #mackerel.saltwater_fish flesh of very important usually small (to 18 in) fatty Atlantic fish
subtype: #Spanish_mackerel.mackerel__spanishmackerel flesh of commercially important fishes especially of American Atlantic coastal waters
subtype: #smoked_mackerel mackerel cured by smoking
subtype: #pompano.saltwater_fish flesh of pompano; warm-water fatty fish
subtype: #sea_squab__seasquab__blowfish__puffer delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
subtype: #fugu delicacy highly prized in Japan but highly dangerous
subtype: #herring valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
subtype: #kipper__kippered_herring salted and smoked herring
subtype: #bloater large fatty herring lightly salted and briefly smoked
subtype: #smoked_herring__red_herring a dried and smoked herring having a reddish color
subtype: #sprat__brisling small fatty European fish; usually smoked or canned like sardines
subtype: #whitebait.herring minnows or other small fresh- or salt-water fish (especially herring); usually cooked whole
subtype: #kingfish.saltwater_fish the lean flesh of any of several fish caught off the Atlantic coast of the United States
subtype: #lingcod the lean flesh of a fish caught off the Pacific coast of the United States
subtype: #bluefish fatty bluish flesh of bluefish
subtype: #swordfish flesh of swordfish usually served as steaks
subtype: #butterfish any of numerous small flat Atlantic food fish having smooth skin
subtype: #codfish__cod lean white flesh of important North Atlantic food fish; usually baked or poached
subtype: #salt_cod codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
subtype: #pollack lean white flesh of North Atlantic fish; similar to codfish
subtype: #porgy.saltwater_fish__scup lean flesh of fish found in warm waters of southern Atlantic coast of the United States
subtype: #scup flesh of fish found in colder waters of northern Atlantic coast of the United States
subtype: #flatfish.saltwater_fish sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
subtype: #flounder flesh of any of various American and European flatfish
subtype: #yellowtail_flounder flesh of American flounder having a yellowish tail
subtype: #plaice flesh of large European flatfish
subtype: #turbot flesh of a large European flatfish
subtype: #sand_dab.flounder__sanddab the lean flesh of a small flounder from the Pacific coast of North America
subtype: #winter_flounder__lemon_sole__lemonsole flesh of American flounder; important in the winter
subtype: #fillet_of_sole__sole lean flesh of any of several flatfish
subtype: #gray_sole grayish-white flesh of a flatfish
subtype: #lemon_sole__lemonsole__English_sole highly valued almost pure white flesh
subtype: #halibut lean flesh of very large flatfish of Atlantic or Pacific
subtype: #rockfish.saltwater_fish the lean flesh of any of various valuable market fish caught among rocks
subtype: #rosefish__redfish__ocean_perch__oceanperch North Atlantic rockfish
subtype: #sailfish.saltwater_fish a saltwater fish with lean flesh
subtype: #weakfish lean flesh of food and game fishes of United States Atlantic coast
subtype: #pilchard__sardine small fatty fish usually canned
subtype: #snapper.saltwater_fish flesh of any of various important food fishes of warm seas
subtype: #red_snapper highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
subtype: #red_rockfish__redrockfish red flesh of large food fish of Pacific coast
subtype: #freshwater_fish flesh of fish from fresh water used as food
subtype: #bream__freshwater_bream flesh of any of various freshwater fishes of the families Centrarchidae of North America or Cyprinidae of Europe
subtype: #freshwater_bass.freshwater_fish__freshwaterbas__bass any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
subtype: #largemouth_bass flesh of largemouth bass
subtype: #smallmouth_bass flesh of smallmouth bass
subtype: #carp.freshwater_fish the lean flesh of a fish that is often farmed; can be baked or braised
subtype: #buffalofish large carp-like North American fish
subtype: #pike.freshwater_fish highly valued northern freshwater fish with lean flesh
subtype: #muskellunge flesh of very large North American pike; a game fish
subtype: #pickerel.pike flesh of young or small pike
subtype: #sucker.freshwater_fish flesh of any of numerous North American food fishes with toothless jaws
subtype: #catfish__mudcat flesh of scaleless food fish of the southern United States; often farmed
subtype: #perch.freshwater_fish any of numerous fishes of America and Europe
subtype: #sunfish the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
subtype: #crappie.sunfish small sunfishes of the genus Pomoxis of central United States rivers
subtype: #brook_trout__speckled_trout freshwater fish
subtype: #lake_trout flesh of large trout of northern lakes
subtype: #whitefish.freshwater_fish flesh of salmon- or trout-like cold-water fish of cold lakes of the northern hemisphere
subtype: #lake_herring__cisco cold-water fish caught in Lake Superior and northward
subtype: #calamari__squid__calamary (Italian cookery) squid prepared as food
subtype: #octopus__octopu tentacles of octopus prepared as food
subtype: #winkle__periwinkle small edible marine snail; steamed in wine or baked
subtype: #whelk.seafood large marine snail much used as food in Europe
subtype: #shellfish meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
subtype: #mussel.shellfish black marine bivalves usually steamed in wine
subtype: #huitre__oyster edible body of any of numerous oysters
subtype: #oysters_Rockefeller oysters spread with butter and spinach and seasonings and baked on the half shell
subtype: #blue_point oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw
subtype: #clam.shellfish flesh of either hard-shell or soft-shell clams
subtype: #quahaug__quahog__hard-shell_clam__round_clam__roundclam Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
subtype: #littleneck__littleneck_clam a quahog when young and small; usually eaten raw
subtype: #cherrystone__cherrystone_clam__cherrystoneclam small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
subtype: #soft-shell_clam__steamer__steamerclam__long-neck_clam a clam that is usually steamed in the shell
subtype: #cockle.shellfish common edible European bivalve
subtype: #crabmeat__crab the edible flesh of any of various crabs
subtype: #blue_crab Atlantic crab; most common source of fresh crabmeat
subtype: #crab_legs legs of especially Alaska king crabs
subtype: #soft-shelled_crab__soft-shell_crab freshly molted crab with new shell still tender and flexible
subtype: #Japanese_crab crabmeat usually canned; from Japan
subtype: #Alaska_king_crab__Alaskan_king_crab__king_crab__Alaska_crab meat of large cold-water crab; mainly leg meat
subtype: #Dungeness_crab small Pacific coast crab
subtype: #stone_crab__stonecrab pale flesh with delicate texture and flavor; found in Florida but now very rare
subtype: #crawdad__crayfish__crawfish__ecrevisse tiny lobster-like crustaceans usually boiled briefly
subtype: #limpet.shellfish mollusk with a low conical shell
subtype: #lobster.shellfish flesh of a lobster
subtype: #American_lobster__Northern_lobster__Maine_lobster flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
subtype: #European_lobster similar to but smaller than American lobsters
subtype: #Norwegian_lobster__langoustine__scampo caught in European waters; slenderer than American lobster
subtype: #lobster_tail__lobstertail lobster tail meat; usually from spiny rock lobsters
subtype: #spiny_lobster__spinylobster__langouste__rock_lobster__crayfish warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
subtype: #scollop__scallop__escallop edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
subtype: #sea_scallop__seascallop muscle of large deep-water scallops
subtype: #bay_scallop muscle of small choice shallow-water scallops
subtype: #prawn.seafood__shrimp any of various edible decapod crustaceans
subtype: #river_prawn large Australian prawn
subtype: #whitefish.seafood (Britain) any market fish--edible saltwater fish or shellfish--except herring
subtype: #hard_roe__roe fish eggs or egg-filled ovary; having a grainy texture
subtype: #coral.hard_roe unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
subtype: #caviar__caviare salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
subtype: #beluga_caviar roe of beluga sturgeon usually from Russia; highly valued
subtype: #shad_roe roe of shad; may be parboiled or baked or sauteed gently
subtype: #soft_roe__milt fish sperm or sperm-filled reproductive gland; having a creamy texture
28 statements are about direct instances of #seafood: wotif#graph17_on_restaurant, wotif#graph3_on_cafe, wotif#graph1_on_grillroom, wotif#graph32_on_restaurant, wotif#graph37_on_restaurant, wotif#graph4_on_cafe, wotif#graph9_on_cafe, wotif#graph54_on_restaurant, wotif#graph1_on_http://www.casablancarestaurant.com.au, wotif#graph60_on_restaurant, wotif#graph61_on_restaurant, wotif#graph62_on_restaurant, wotif#graph63_on_restaurant, wotif#graph2_on_take_away_shop, wotif#graph1_on_http://www.terraceseafood.com.au, wotif#graph64_on_restaurant, wotif#graph2_on_grillroom, wotif#graph3_on_grillroom, wotif#graph83_on_restaurant, wotif#graph84_on_restaurant, wotif#graph99_on_restaurant, wotif#graph15_on_take_away_shop, wotif#graph167_on_restaurant, wotif#graph1_on_steakhouse, wotif#graph199_on_restaurant, wotif#graph233_on_restaurant, wotif#graph234_on_restaurant, wotif#graph237_on_restaurant No statement uses a specialization of #seafood; click here to add a statement.
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