| has gloss | (noun) meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
shellfish |
| lexicalization | eng: shellfish |
| subclass of | (noun) edible fish (broadly including freshwater fish) or shellfish or roe etc
seafood |
| has subclass | (noun) black marine bivalves usually steamed in wine
mussel |
| has subclass | (noun) edible body of any of numerous oysters
huitre, oyster |
| has subclass | (noun) flesh of either hard-shell or soft-shell clams
clam |
| has subclass | (noun) common edible European bivalve
cockle |
| has subclass | (noun) the edible flesh of any of various crabs
crab, crabmeat |
| has subclass | (noun) tiny lobster-like crustaceans usually boiled briefly
crawdad, ecrevisse, crawfish, crayfish |
| has subclass | (noun) mollusk with a low conical shell
limpet |
| has subclass | (noun) flesh of a lobster
lobster |
| has subclass | (noun) warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
rock lobster, spiny lobster, crayfish, langouste |
| has subclass | (noun) edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
scollop, scallop, escallop |