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Few words

mudcatflesh of scaleless food fish of the southern United States; often farmed
perchany of numerous fishes of America and Europe
sunfishthe lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
crappiesmall sunfishes of the genus Pomoxis of central United States rivers
tunaimportant warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
tuna fishimportant warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
tunnyimportant warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
albacorerelatively small tuna with choice white flesh; major source of canned tuna
bonitoflesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
bluefinflesh of very large tuna
bluefin tunaflesh of very large tuna
mackerelflesh of very important usually small (to 18 in) fatty Atlantic fish
Spanish mackerelflesh of commercially important fishes especially of the Atlantic coastal waters of America
pompanoflesh of pompano; warm-water fatty fish
squid(Italian cuisine) squid prepared as food
calamari(Italian cuisine) squid prepared as food
calamary(Italian cuisine) squid prepared as food
blowfishdelicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
sea squabdelicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
pufferdelicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
fugudelicacy highly prized in Japan but highly dangerous
octopustentacles of octopus prepared as food
escargotedible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
snailedible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
periwinklesmall edible marine snail; steamed in wine or baked