| has gloss | (noun) flesh of fish from fresh water used as food
freshwater fish |
| lexicalization | eng: freshwater fish |
| subclass of | (noun) edible fish (broadly including freshwater fish) or shellfish or roe etc
seafood |
| has subclass | (noun) flesh of various freshwater fishes of North America or of Europe
freshwater bream, bream |
| has subclass | (noun) any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
freshwater bass, bass |
| has subclass | (noun) the lean flesh of a fish that is often farmed; can be baked or braised
carp |
| has subclass | (noun) large carp-like North American fish
buffalofish |
| has subclass | (noun) highly valued northern freshwater fish with lean flesh
pike |
| has subclass | (noun) flesh of any of numerous North American food fishes with toothless jaws
sucker |
| has subclass | (noun) flesh of scaleless food fish of the southern United States; often farmed
catfish, mudcat |
| has subclass | (noun) any of numerous fishes of America and Europe
perch |
| has subclass | (noun) the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
sunfish |
| has subclass | (noun) a delicious freshwater food fish
speckled trout, brook trout |
| has subclass | (noun) flesh of large trout of northern lakes
lake trout |
| has subclass | (noun) flesh of salmon-like or trout-like cold-water fish of cold lakes of the northern hemisphere
whitefish |