seafood

Types:

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saltwater fish

flesh of fish from the sea used as food

freshwater fish

flesh of fish from fresh water used as food

calamari, calamary, squid

(Italian cuisine) squid prepared as food

octopus

tentacles of octopus prepared as food

periwinkle, winkle

small edible marine snail; steamed in wine or baked

whelk

large marine snail much used as food in Europe

shellfish

meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)

prawn, shrimp

any of various edible decapod crustaceans

whitefish

any market fish--edible saltwater fish or shellfish--except herring

hard roe, roe

fish eggs or egg-filled ovary; having a grainy texture

milt, soft roe

fish sperm or sperm-filled reproductive gland; having a creamy texture

bream, sea bream

flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae

bream, freshwater bream

flesh of various freshwater fishes of North America or of Europe

bass, freshwater bass

any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)

bass, sea bass

the lean flesh of a saltwater fish of the family Serranidae

grouper

flesh of a saltwater fish similar to sea bass

croaker

the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.

whiting

flesh of any of a number of slender food fishes especially of Atlantic coasts of North America

whiting

flesh of a cod-like fish of the Atlantic waters of Europe

cusk

the lean flesh of a cod-like fish of North Atlantic waters

dolphinfish, mahimahi

the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)

carp

the lean flesh of a fish that is often farmed; can be baked or braised

buffalofish

large carp-like North American fish

pike

highly valued northern freshwater fish with lean flesh

monkfish

flesh of a large-headed anglerfish of the Atlantic waters of North America

sucker

flesh of any of numerous North American food fishes with toothless jaws

catfish, mudcat

flesh of scaleless food fish of the southern United States; often farmed

perch

any of numerous fishes of America and Europe

sunfish

the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae

tuna, tuna fish, tunny

important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks

mackerel

flesh of very important usually small (to 18 in) fatty Atlantic fish

pompano

flesh of pompano; warm-water fatty fish

blowfish, puffer, pufferfish, sea squab

delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver

mussel

black marine bivalves usually steamed in wine

herring

valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled

kingfish

the lean flesh of any of several fish caught off the Atlantic coast of the United States

lingcod

the lean flesh of a fish caught off the Pacific coast of the United States

bluefish

fatty bluish flesh of bluefish

swordfish

flesh of swordfish usually served as steaks

butterfish

any of numerous small flat Atlantic food fish having smooth skin

huitre, oyster

edible body of any of numerous oysters

clam

flesh of either hard-shell or soft-shell clams

cockle

common edible European bivalve

crab, crabmeat

the edible flesh of any of various crabs

crawdad, crawfish, crayfish, ecrevisse

tiny lobster-like crustaceans usually boiled briefly

cod, codfish

lean white flesh of important North Atlantic food fish; usually baked or poached

pollack, pollock

lean white flesh of North Atlantic fish; similar to codfish

porgy, scup

lean flesh of fish found in warm waters of southern Atlantic coast of the United States

scup

flesh of fish found in colder waters of northern Atlantic coast of the United States

flatfish

sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets

rockfish

the lean flesh of any of various valuable market fish caught among rocks

sailfish

a saltwater fish with lean flesh

weakfish

lean flesh of food and game fishes of the Atlantic coast of the United States

limpet

mollusk with a low conical shell

lobster

flesh of a lobster

crayfish, langouste, rock lobster, spiny lobster

warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California

coral

unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces

pilchard, sardine

small fatty fish usually canned

river prawn

large Australian prawn

brook trout, speckled trout

a delicious freshwater food fish

lake trout

flesh of large trout of northern lakes

whitefish

flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere

snapper

flesh of any of various important food fishes of warm seas

red rockfish

red flesh of large food fish of Pacific coast

escallop, scallop, scollop

edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces

caviar, caviare

salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre

shad roe

roe of shad; may be parboiled or baked or sauteed gently

Type of:

food, solid food

any solid substance (as opposed to liquid) that is used as a source of nourishment