Hyperonyms
(has_hyperonym)
|
07775375-n:
the flesh of fish used as food
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Hyponyms
(has_hyponym)
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07789745-n:
haddock usually baked but sometimes broiled with lots of butter
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Holonyms
(has_holo_part)
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02523877-n:
important food fish on both sides of the Atlantic; related to cod but usually smaller
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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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00326619-v:
fry briefly over high heat
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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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00617422-a:
cooked by frying in fat
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Glosses
(gloss)
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01394922-a:
small or little relative to something else
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Glosses
(gloss)
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02512053-n:
any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills
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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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07655337-n:
a longitudinal slice or boned side of a fish
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Glosses
(gloss)
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07789063-n:
lean white flesh of important North Atlantic food fish; usually baked or poached
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Glosses
(rgloss)
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07789382-n:
flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
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Glosses
(rgloss)
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07789745-n:
haddock usually baked but sometimes broiled with lots of butter
|
