herring

1. Valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific;
   Usually salted or pickled (synset 107800498)
   is a type of: saltwater fish - flesh of fish from the sea used as food
   subtypes:

   • kipper, kippered herring - salted and smoked herring
   • bloater - large fatty herring lightly salted and briefly smoked
   • pickled herring - herring preserved in a pickling liquid (usually brine or vinegar)
   • red herring, smoked herring - a dried and smoked herring having a reddish color
   • brisling, sprat - small fatty European fish; usually smoked or canned like sardines
   • whitebait - minnows or other small fresh- or saltwater fish (especially herring); usually cooked whole
   is a part of: clupea harangus, herring - commercially important food fish of northern waters of both Atlantic and Pacific
2. Commercially important food fish of northern waters of both Atlantic and Pacific (synset 102534659)
   is a type of:

   • food fish - any fish used for food by human beings
   • clupeid, clupeid fish - any of numerous soft-finned schooling food fishes of shallow waters of northern seas
   subtypes:

   • atlantic herring, clupea harengus harengus - important food fish; found in enormous shoals in the northern Atlantic
   • clupea harengus pallasii, pacific herring - important food fish of the northern Pacific
   belongs to: clupea, genus clupea - type genus of the Clupeidae: typical herrings
   has: herring - valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
   same as: clupea harangus

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