Hyperonyms
(has_hyperonym)
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07775905-n:
flesh of fish from the sea used as food
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Hyponyms
(has_hyponym)
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07789911-n:
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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Holonyms
(has_holo_part)
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02522722-n:
one of the world's most important commercial fishes
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Glosses
(gloss)
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00106921-r:
under normal conditions
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Glosses
(gloss)
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00319886-v:
cook and make edible by putting in a hot oven
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Glosses
(gloss)
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00393105-a:
being of the achromatic color of maximum lightness; having little or no hue owing to reflection of almost all incident light
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Glosses
(gloss)
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00616822-a:
cooked in hot water
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Glosses
(gloss)
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02512938-n:
any fish used for food by human beings
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Glosses
(gloss)
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05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
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Glosses
(gloss)
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09373016-n:
that part of the Atlantic Ocean to the north of the equator
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Glosses
(rgloss)
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07789240-n:
lean white flesh of North Atlantic fish; similar to codfish
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Glosses
(rgloss)
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07789541-n:
lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
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Glosses
(rgloss)
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07789911-n:
codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
|
Glosses
(rgloss)
|
07792027-n:
the lean flesh of a fish similar to cod
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Glosses
(rgloss)
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07871065-n:
dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
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