noun:

• any fish of family Merlucciidae (which includes the hakes) - From Spanish "merluza"

noun:

• thin soup of fish or shellfish boiled in seawater

noun:

• fish having white flesh (e.g. tai, hirame, karei)

noun:

• gold-ribbon grouper (species of fish, Aulacocephalus temmincki)

noun:

• Tokyo bitterling (species of cyprinid fish, Tanakia tanago)

noun:

• harmful fish (e.g. non-native and prolific, etc.)

noun:

• giant pygmy goby (Trimma gigantum, fish found in Palau)

noun:

• Hydrolagus eidolon (species of deep water Japanese cartilaginous fish)

noun:

• Hydrolagus alberti (species of Atlantic cartilaginous shortnose chimaera fish)

noun:

• Xiphactinus (extinct genus of predatory bony fish)

noun:

• Sebastes joyneri (genus of fish); rockfish

noun:

• gristly fish paste (made of muscle, tendons, skin, etc.)

noun:

• fresh or dried fish preserved in salt

noun / ~する noun:

• preparing food (esp. fish) by rinsing it with vinegar - Food term

noun:

• broiled fish head (esp. sea bream) - Food term

noun:

• mixture of ice and water (for keeping fish fresh)

noun:

• chankonabe; fish, meat, and vegetable stew traditionally served to wrestlers - Sumo, Food term

noun:

• fish served whole (complete with head and tail)

noun:

• surimi; minced fish (or meat) mashed into a paste

noun:

• dish consisting of bony fish parts boiled in soy sauce

noun:

• dish of raw fish and vegetables seasoned in vinegar - Food term

expression:

• cheap fish for the masses (e.g. sardines, mackerel, pike)

noun:

• fish having red flesh (e.g. maguro, katsuo, saba, iwashi)

noun:

• saffron cod (Eleginus gracilis)
• fish caught under ice ［こまい］ - poetical term

noun:

• isinglass; gelatin made from swim bladders of fish