saltwater fish

Definitions of saltwater fish
  1. noun
    flesh of fish from the sea used as food
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    bream, sea bream
    flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
    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)
    monkfish
    flesh of a large-headed anglerfish of the Atlantic waters of North America
    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
    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
    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
    pilchard, sardine
    small fatty fish usually canned
    snapper
    flesh of any of various important food fishes of warm seas
    red rockfish
    red flesh of large food fish of Pacific coast
    striped bass, striper
    caught along the Atlantic coast of the United States
    albacore
    relatively small tuna with choice white flesh; major source of canned tuna
    bonito
    flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
    bluefin, bluefin tuna
    flesh of very large tuna
    Spanish mackerel
    flesh of commercially important fishes especially of the Atlantic coastal waters of America
    fugu
    a blowfish highly prized as a delicacy in Japan but highly dangerous because the skin and organs are poisonous
    kipper, kippered herring
    salted and smoked herring
    bloater
    large fatty herring lightly salted and briefly smoked
    pickled herring
    herring preserved in a pickling liquid (usually brine or vinegar)
    salt cod
    codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
    flounder
    flesh of any of various American and European flatfish
    fillet of sole, sole
    lean flesh of any of several flatfish
    halibut
    lean flesh of very large flatfish of Atlantic or Pacific
    ocean perch, redfish, rosefish
    North Atlantic rockfish
    red snapper
    highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
    red herring, smoked herring
    a dried and smoked herring having a reddish color
    brisling, sprat
    small fatty European fish; usually smoked or canned like sardines
    whitebait
    minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole
    smoked mackerel
    mackerel cured by smoking
    type of:
    seafood
    edible fish (broadly including freshwater fish) or shellfish or roe etc
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