noun:

• fish of the genus Rhinogobius ➜ ヨシノボリ
• dusky tripletooth goby (Tridentiger obscurus) ➜ チチブ
• common freshwater goby (Gymnogobius urotaenia) ➜ ウキゴリ
• Japanese fluvial sculpin (fish, Cottus pollux) ➜ 鰍

noun:

• fish print
• snapshot of a web page (to preserve its contents) - colloquialism

noun:

• kanji "fish" radical at left

noun:

• farmed fish; farm-raised fish; cultivated fish; hatchery fish

noun:

• bony fish; osteichthyan

noun:

• fish balls; fish dumplings

noun:

• draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh ［いけじめ］
• fasting fish for several days to preserve flavour and quality (and reduce mortality during transport) - esp. いけしめ
• killing fish in a fishtank (immediately before cooking); fish killed in a fishtank - esp. いけしめ

noun:

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

noun:

• fire for luring fish at night ➜ 漁り火【いさりび】

expression:

• fish biting (striking, taking bait)

noun:

• meat of a fish (e.g. tuna) that is dark red with blood, usu. coming from the parts close to the spine ➜ 血合い

noun:

• flesh of a blueback fish ➜ 青魚【あおざかな】

noun:

• mochi rice topped with fish (or other food) and steamed - Food term

noun:

• sashimi arranged in the original shape of the fish ➜ 活き造り
• fresh sashimi

noun:

• pink fish floss; fish that has been finely shredded, seasoned and colored pink ➜ 田麩【でんぶ】

expression:

• water and fish ➜ 水魚の交わり

noun:

• saltwater fish

noun:

• fire for luring fish at night ➜ 漁火【ぎょか】

noun:

• boiled fish

noun:

• anadromous fish (fish that migrates upstream, e.g. salmon) ➜ 降河魚

noun:

• fish floss; finely shredded and seasoned fish

noun:

• fish cake (made from sardines, used as a fertilizer); sardine meal

noun:

• simmered fish - Food term

noun:

• roasted or deep-fried fish or meat, marinated in a spicy sauce

noun:

• migratory fish; straddling fish stocks