#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
40 statements are about direct instances of seafood: graph17_on_restaurant, graph3_on_cafe, graph1_on_grillroom, graph32_on_restaurant, graph37_on_restaurant, graph4_on_cafe, graph9_on_cafe, graph54_on_restaurant, graph1_on_http://www.casablancarestaurant.com.au, graph60_on_restaurant, graph61_on_restaurant, graph62_on_restaurant, graph63_on_restaurant, graph2_on_take_away_shop, graph1_on_http://www.terraceseafood.com.au, graph64_on_restaurant, graph2_on_grillroom, graph3_on_grillroom, graph83_on_restaurant, graph84_on_restaurant, graph99_on_restaurant, graph15_on_take_away_shop, graph167_on_restaurant, graph1_on_steakhouse, graph199_on_restaurant, graph233_on_restaurant, graph234_on_restaurant, graph237_on_restaurant, graph8_on_grillroom, graph281_on_restaurant, graph97_on_cafe, graph290_on_restaurant, graph2_on_http://www.casablancarestaurant.com.au, graph293_on_restaurant, graph43_on_take_away_shop, graph2_on_http://www.terraceseafood.com.au, graph294_on_restaurant, graph300_on_restaurant, graph308_on_restaurant, graph50_on_take_away_shop No statement uses a specialization of seafood; click here to add a statement.
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