ブラウザの設定でJava Scriptの使用を有効にしてご利用ください。
生魚の切り身
raw fish that has been cut
魚の切れ
a slice of fish
魚の刺身
sliced raw fish
魚のなまぼし
a half-dried fish
魚のうろこ
a scale of a fish
魚の青身
a blue part of any fish
魚のヒレ
filet the fish
魚の干物
dried fish
むしった魚の身
the separated flesh of a fish
魚の骨
a bone of a fish
魚のフライ
fried fish
魚の尾ひれ
the caudal fin of a fish
皮剥ぎという魚
a fish, called filefish
魚の尾びれ
the tail of a fish
煮た魚
a fish boiled in broth
魚の腹
the belly of stomach of a fish
魚のにおい
the smell of fish
魚の皮
the outer skin of fish
魚の身を毟る
to separate the flesh of a fish from the bone
魚のフライ.
鎌切りという魚
a fish of the genus cottus, called {Cottus kazika}
魚の鱗
the scales that cover the outer body of fish
魚の片身をおろす
to sliver a fish
魚の身をむしる
to separate the flesh from the bone
魚をひっかける
strike a fish
魚の白身
white meat of a fish
魚の,身の薄い部分
a thin part of a fish
魚扠で魚を突く
to spear a fish
魚の料理
a dish of fish
魚の体
a shoal of fish
魚の切り身