Hyperonyms
(has_hyperonym)
|
05267548-n:
the tissue in the bodies of animals
|
Related
(has_pertainym)
|
02729339-a:
of or relating to or resembling flesh
|
Related
(has_pertainym)
|
02976040-a:
of or relating to the body or flesh
|
Related
(related_to)
|
02729339-a:
of or relating to or resembling flesh
|
Glosses
(gloss)
|
05216365-n:
the entire structure of an organism (an animal, plant, or human being)
|
Glosses
(gloss)
|
05267345-n:
part of an organism consisting of an aggregate of cells having a similar structure and function
|
Glosses
(gloss)
|
05268965-n:
a kind of body tissue containing stored fat that serves as a source of energy; it also cushions and insulates vital organs
|
Glosses
(gloss)
|
05289297-n:
one of the contractile organs of the body
|
Glosses
(rgloss)
|
00389992-v:
lose vigor, health, or flesh, as through grief
|
Glosses
(rgloss)
|
00412839-n:
the practice of eating the flesh of your own kind
|
Glosses
(rgloss)
|
00412982-n:
human cannibalism; the eating of human flesh
|
Glosses
(rgloss)
|
00801328-a:
(of a tooth) adapted for shearing flesh
|
Glosses
(rgloss)
|
00986027-a:
having an (over)abundance of flesh
|
Glosses
(rgloss)
|
00987349-a:
having sagging folds of flesh beneath the chin or lower jaw
|
Glosses
(rgloss)
|
00988232-a:
lacking excess flesh
|
Glosses
(rgloss)
|
01162291-v:
eat human flesh
|
Glosses
(rgloss)
|
01177435-a:
growing abnormally into the flesh
|
Glosses
(rgloss)
|
01324431-n:
any animal that feeds on flesh
|
Glosses
(rgloss)
|
01578714-v:
plunge or bury (a knife or sword) in flesh
|
Glosses
(rgloss)
|
01663782-n:
large tropical turtle with greenish flesh used for turtle soup
|
Glosses
(rgloss)
|
01791625-n:
a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
|
Glosses
(rgloss)
|
02038421-a:
having a bone structure that is massive in contrast with the surrounding flesh
|
Glosses
(rgloss)
|
02040519-a:
having a bone structure that is light with respect to the surrounding flesh
|
Glosses
(rgloss)
|
02192513-n:
fly whose larvae feed on carrion or the flesh of living animals
|
Glosses
(rgloss)
|
02365692-v:
remove adhering flesh from (hides) when preparing leather manufacture
|
Glosses
(rgloss)
|
02536165-n:
small salmon with red flesh; found in rivers and tributaries of the northern Pacific and valued as food; adults die after spawning
|
Glosses
(rgloss)
|
02621908-n:
snake mackerels; elongated marine fishes with oily flesh; resembles mackerels; found worldwide
|
Glosses
(rgloss)
|
02628259-n:
common bonito of Pacific coast of the Americas; its dark oily flesh cans well
|
Glosses
(rgloss)
|
02629182-a:
of or relating to eaters of human flesh
|
Glosses
(rgloss)
|
02629230-n:
fish whose flesh is dried and flaked for Japanese cookery; may be same species as skipjack tuna
|
Glosses
(rgloss)
|
02640242-n:
large primitive fishes valued for their flesh and roe; widely distributed in the North Temperate Zone
|
Glosses
(rgloss)
|
02729339-a:
of or relating to or resembling flesh
|
Glosses
(rgloss)
|
05001724-n:
the bodily property of lacking flesh
|
Glosses
(rgloss)
|
05271607-n:
bone stripped of flesh
|
Glosses
(rgloss)
|
05283649-n:
the last upper premolar and first lower molar teeth of a carnivore; having sharp edges for cutting flesh
|
Glosses
(rgloss)
|
05584605-n:
toenail having its free tip or edges embedded in the surrounding flesh
|
Glosses
(rgloss)
|
05597980-n:
any area of the body that is highly sensitive to pain (as the flesh underneath the skin or a fingernail or toenail)
|
Glosses
(rgloss)
|
05602982-n:
a fullness and looseness of the flesh of the lower cheek and jaw (characteristic of aging)
|
Glosses
(rgloss)
|
07587206-n:
soup usually made of the flesh of green turtles
|
Glosses
(rgloss)
|
07644382-n:
the flesh of a bird or fowl (wild or domestic) used as food
|
Glosses
(rgloss)
|
07644706-n:
flesh of chickens or turkeys or ducks or geese raised for food
|
Glosses
(rgloss)
|
07644967-n:
the flesh of a chicken used for food
|
Glosses
(rgloss)
|
07645242-n:
flesh of a small young chicken not over 2 1/2 lb suitable for broiling
|
Glosses
(rgloss)
|
07645384-n:
flesh of a castrated male chicken
|
Glosses
(rgloss)
|
07645469-n:
flesh of a medium-sized young chicken suitable for frying
|
Glosses
(rgloss)
|
07645631-n:
flesh of a large young chicken over 3 1/2 lb suitable for roasting
|
Glosses
(rgloss)
|
07645886-n:
flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
|
Glosses
(rgloss)
|
07646067-n:
flesh of an older chicken suitable for stewing
|
Glosses
(rgloss)
|
07646163-n:
flesh of a small fowl bred for roasting
|
Glosses
(rgloss)
|
07646284-n:
flesh of a guinea fowl (especially of hens)
|
Glosses
(rgloss)
|
07646403-n:
flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
|
Glosses
(rgloss)
|
07646578-n:
flesh of a duck (domestic or wild)
|
Glosses
(rgloss)
|
07646718-n:
flesh of a young domestic duck
|
Glosses
(rgloss)
|
07646821-n:
flesh of a goose (domestic or wild)
|
Glosses
(rgloss)
|
07646927-n:
flesh of any of a number of wild game birds suitable for food
|
Glosses
(rgloss)
|
07647115-n:
flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
|
Glosses
(rgloss)
|
07647321-n:
flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
|
Glosses
(rgloss)
|
07647496-n:
flesh of either quail or grouse
|
Glosses
(rgloss)
|
07647602-n:
flesh of a pheasant; usually braised
|
Glosses
(rgloss)
|
07647731-n:
flesh of large domesticated fowl usually roasted
|
Glosses
(rgloss)
|
07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
|
Glosses
(rgloss)
|
07650449-n:
the flesh of wild animals that is used for food
|
Glosses
(rgloss)
|
07650637-n:
the flesh of the legs of fowl used as food
|
Glosses
(rgloss)
|
07666406-n:
the flesh of horses as food
|
Glosses
(rgloss)
|
07666521-n:
flesh of any of various rabbits or hares (wild or domesticated) eaten as food
|
Glosses
(rgloss)
|
07667151-n:
the flesh of a young domestic sheep eaten as food
|
Glosses
(rgloss)
|
07775375-n:
the flesh of fish used as food
|
Glosses
(rgloss)
|
07775905-n:
flesh of fish from the sea used as food
|
Glosses
(rgloss)
|
07776545-n:
flesh of fish from fresh water used as food
|
Glosses
(rgloss)
|
07777189-n:
flesh of any of various saltwater fishes of the family Sparidae or the family Bramidae
|
Glosses
(rgloss)
|
07777358-n:
flesh of various freshwater fishes of North America or of Europe
|
Glosses
(rgloss)
|
07777512-n:
any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
|
Glosses
(rgloss)
|
07777735-n:
flesh of largemouth bass
|
Glosses
(rgloss)
|
07777840-n:
flesh of smallmouth bass
|
Glosses
(rgloss)
|
07777945-n:
the lean flesh of a saltwater fish of the family Serranidae
|
Glosses
(rgloss)
|
07778224-n:
flesh of a saltwater fish similar to sea bass
|
Glosses
(rgloss)
|
07778342-n:
the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
|
Glosses
(rgloss)
|
07778494-n:
flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
|
Glosses
(rgloss)
|
07778680-n:
flesh of a cod-like fish of the Atlantic waters of Europe
|
Glosses
(rgloss)
|
07778810-n:
the lean flesh of a cod-like fish of North Atlantic waters
|
Glosses
(rgloss)
|
07778938-n:
the lean flesh of a saltwater fish found in warm waters (especially in Hawaii)
|
Glosses
(rgloss)
|
07779123-n:
the lean flesh of a fish that is often farmed; can be baked or braised
|
Glosses
(rgloss)
|
07779375-n:
highly valued northern freshwater fish with lean flesh
|
Glosses
(rgloss)
|
07779535-n:
flesh of very large North American pike; a game fish
|
Glosses
(rgloss)
|
07779664-n:
flesh of young or small pike
|
Glosses
(rgloss)
|
07779747-n:
flesh of a large-headed anglerfish of the Atlantic waters of North America
|
Glosses
(rgloss)
|
07779895-n:
flesh of any of numerous North American food fishes with toothless jaws
|
Glosses
(rgloss)
|
07780038-n:
flesh of scaleless food fish of the southern United States; often farmed
|
Glosses
(rgloss)
|
07780307-n:
the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
|
Glosses
(rgloss)
|
07780874-n:
relatively small tuna with choice white flesh; major source of canned tuna
|
Glosses
(rgloss)
|
07781022-n:
flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
|
Glosses
(rgloss)
|
07781207-n:
flesh of very large tuna
|
Glosses
(rgloss)
|
07781319-n:
flesh of very important usually small (to 18 in) fatty Atlantic fish
|
Glosses
(rgloss)
|
07781497-n:
flesh of commercially important fishes especially of the Atlantic coastal waters of America
|
Glosses
(rgloss)
|
07781689-n:
flesh of pompano; warm-water fatty fish
|
Glosses
(rgloss)
|
07783967-n:
the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
|
Glosses
(rgloss)
|
07784367-n:
highly valued lean flesh of marine or freshwater mullet
|
Glosses
(rgloss)
|
07784522-n:
valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
|
Glosses
(rgloss)
|
07784810-n:
the lean flesh of any of several fish caught off the Atlantic coast of the United States
|
Glosses
(rgloss)
|
07784991-n:
the lean flesh of a fish caught off the Pacific coast of the United States
|
Glosses
(rgloss)
|
07785631-n:
flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
|
Glosses
(rgloss)
|
07785783-n:
fatty bluish flesh of bluefish
|
Glosses
(rgloss)
|
07785887-n:
flesh of swordfish usually served as steaks
|
Glosses
(rgloss)
|
07786686-n:
flesh of either hard-shell or soft-shell clams
|
Glosses
(rgloss)
|
07787715-n:
the edible flesh of any of various crabs
|
Glosses
(rgloss)
|
07788730-n:
pale flesh with delicate texture and flavor; found in Florida but now very rare
|
Glosses
(rgloss)
|
07789063-n:
lean white flesh of important North Atlantic food fish; usually baked or poached
|
Glosses
(rgloss)
|
07789240-n:
lean white flesh of North Atlantic fish; similar to codfish
|
Glosses
(rgloss)
|
07789382-n:
flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
|
Glosses
(rgloss)
|
07789541-n:
lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
|
Glosses
(rgloss)
|
07790081-n:
lean flesh of fish found in warm waters of southern Atlantic coast of the United States
|
Glosses
(rgloss)
|
07790246-n:
flesh of fish found in colder waters of northern Atlantic coast of the United States
|
Glosses
(rgloss)
|
07790400-n:
sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
|
Glosses
(rgloss)
|
07790601-n:
flesh of any of various American and European flatfish
|
Glosses
(rgloss)
|
07790800-n:
flesh of American flounder having a yellowish tail
|
Glosses
(rgloss)
|
07790935-n:
flesh of large European flatfish
|
Glosses
(rgloss)
|
07791039-n:
flesh of a large European flatfish
|
Glosses
(rgloss)
|
07791145-n:
the lean flesh of a small flounder from the Pacific coast of North America
|
Glosses
(rgloss)
|
07791274-n:
lean flesh of any of several flatfish
|
Glosses
(rgloss)
|
07791535-n:
highly valued almost pure white flesh
|
Glosses
(rgloss)
|
07791663-n:
flesh of American flounder; important in the winter
|
Glosses
(rgloss)
|
07791808-n:
lean flesh of very large flatfish of Atlantic or Pacific
|
Glosses
(rgloss)
|
07792027-n:
the lean flesh of a fish similar to cod
|
Glosses
(rgloss)
|
07792219-n:
the lean flesh of any of various valuable market fish caught among rocks
|
Glosses
(rgloss)
|
07792383-n:
a saltwater fish with lean flesh
|
Glosses
(rgloss)
|
07792470-n:
lean flesh of food and game fishes of the Atlantic coast of the United States
|
Glosses
(rgloss)
|
07792725-n:
flesh of a lobster
|
Glosses
(rgloss)
|
07792926-n:
flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
|
Glosses
(rgloss)
|
07794452-n:
flesh of any of several primarily freshwater game and food fishes
|
Glosses
(rgloss)
|
07794605-n:
flesh of Pacific trout that migrate from salt to fresh water
|
Glosses
(rgloss)
|
07794744-n:
flesh of marine trout that migrate from salt to fresh water
|
Glosses
(rgloss)
|
07795019-n:
flesh of large trout of northern lakes
|
Glosses
(rgloss)
|
07795133-n:
flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere
|
Glosses
(rgloss)
|
07795751-n:
flesh of any of various marine or freshwater fish of the family Salmonidae
|
Glosses
(rgloss)
|
07796005-n:
fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh
|
Glosses
(rgloss)
|
07796165-n:
fatty red flesh of salmon of Pacific coast and rivers
|
Glosses
(rgloss)
|
07796321-n:
pink or white flesh of large Pacific salmon
|
Glosses
(rgloss)
|
07796468-n:
fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
|
Glosses
(rgloss)
|
07797189-n:
flesh of any of various important food fishes of warm seas
|
Glosses
(rgloss)
|
07797357-n:
highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
|
Glosses
(rgloss)
|
07797518-n:
red flesh of large food fish of Pacific coast
|
Glosses
(rgloss)
|
07798357-n:
bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast
|
Glosses
(rgloss)
|
09584933-n:
(Norse mythology) the primeval giant slain by Odin and his brothers and from whose body they created the world: the sea from his blood; the earth from his flesh; the mountains from his bones; the sky from his skull
|
Glosses
(rgloss)
|
09891079-n:
a person who eats human flesh
|
Glosses
(rgloss)
|
13040796-n:
this stinkhorn has a cap with a granulose surface at the apex and smells like decaying flesh
|
Glosses
(rgloss)
|
14760813-n:
a very soft leather made from the skins of calves and having a suede finish on the flesh side
|
Glosses
(rgloss)
|
14760965-n:
a smooth leather tanned with willow, birch, or oak, and scented on the flesh side with birch oil
|
