Hyperonyms
(has_hyperonym)
|
01428580-n:
any fish of the superorder Malacopterygii
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Hyponyms
(has_hyponym)
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02534165-n:
esteemed for its flavor; usually preserved or used for sauces and relishes
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Holonyms
(has_holo_member)
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02533708-n:
anchovies
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Glosses
(gloss)
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00003553-n:
an assemblage of parts that is regarded as a single entity
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Glosses
(gloss)
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00013887-a:
present in great quantity
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Glosses
(gloss)
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01383638-n:
the aggregate of small plant and animal organisms that float or drift in great numbers in fresh or salt water
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Glosses
(gloss)
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01391351-a:
limited or below average in number or quantity or magnitude or extent
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Glosses
(gloss)
|
01567694-a:
spanning or extending throughout the entire world
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Glosses
(gloss)
|
01568684-a:
involving the entire earth; not limited or provincial in scope
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Glosses
(gloss)
|
02512053-n:
any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills
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Glosses
(gloss)
|
07856270-n:
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
|
Glosses
(gloss)
|
09225146-n:
the part of the earth's surface covered with water (such as a river or lake or ocean)
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Glosses
(rgloss)
|
02528534-n:
most primitive teleost fishes; all are soft-finned: salmon; trout; herring; shad; sardines; anchovies; whitefish; smelts; tarpon
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Glosses
(rgloss)
|
02533708-n:
anchovies
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