- Types:
- show 49 types...
- hide 49 types...
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bream, sea bream
flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
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bass, sea bass
the lean flesh of a saltwater fish of the family Serranidae
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grouper
flesh of a saltwater fish similar to sea bass
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croaker
the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
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whiting
flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
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whiting
flesh of a cod-like fish of the Atlantic waters of Europe
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cusk
the lean flesh of a cod-like fish of North Atlantic waters
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dolphinfish, mahimahi
the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)
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monkfish
flesh of a large-headed anglerfish of the Atlantic waters of North America
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tuna, tuna fish, tunny
important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
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mackerel
flesh of very important usually small (to 18 in) fatty Atlantic fish
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pompano
flesh of pompano; warm-water fatty fish
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blowfish, puffer, pufferfish, sea squab
delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
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herring
valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
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kingfish
the lean flesh of any of several fish caught off the Atlantic coast of the United States
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lingcod
the lean flesh of a fish caught off the Pacific coast of the United States
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bluefish
fatty bluish flesh of bluefish
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swordfish
flesh of swordfish usually served as steaks
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butterfish
any of numerous small flat Atlantic food fish having smooth skin
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cod, codfish
lean white flesh of important North Atlantic food fish; usually baked or poached
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pollack, pollock
lean white flesh of North Atlantic fish; similar to codfish
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porgy, scup
lean flesh of fish found in warm waters of southern Atlantic coast of the United States
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scup
flesh of fish found in colder waters of northern Atlantic coast of the United States
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flatfish
sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
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rockfish
the lean flesh of any of various valuable market fish caught among rocks
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sailfish
a saltwater fish with lean flesh
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weakfish
lean flesh of food and game fishes of the Atlantic coast of the United States
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pilchard, sardine
small fatty fish usually canned
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snapper
flesh of any of various important food fishes of warm seas
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red rockfish
red flesh of large food fish of Pacific coast
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striped bass, striper
caught along the Atlantic coast of the United States
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albacore
relatively small tuna with choice white flesh; major source of canned tuna
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bonito
flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
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bluefin, bluefin tuna
flesh of very large tuna
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Spanish mackerel
flesh of commercially important fishes especially of the Atlantic coastal waters of America
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fugu
a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous
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kipper, kippered herring
salted and smoked herring
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bloater
large fatty herring lightly salted and briefly smoked
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pickled herring
herring preserved in a pickling liquid (usually brine or vinegar)
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salt cod
codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
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flounder
flesh of any of various American and European flatfish
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fillet of sole, sole
lean flesh of any of several flatfish
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halibut
lean flesh of very large flatfish of Atlantic or Pacific
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ocean perch, redfish, rosefish
North Atlantic rockfish
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red snapper
highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
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red herring, smoked herring
a dried and smoked herring having a reddish color
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brisling, sprat
small fatty European fish; usually smoked or canned like sardines
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whitebait
minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole
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smoked mackerel
mackerel cured by smoking
