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1. | valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled |
| 北大西洋或太平洋浅水域中出产的富含脂肪的珍贵鱼肉;通常盐腌或盐渍。 |
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2. | fish oil fatty acid |
| 鱼油脂肪酸 |
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3. | medium-fatty fish |
| 中脂鱼 |
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4. | flesh of very important usually small (to 18 in) fatty Atlantic fish. |
| 非常珍贵的体型小(英寸)的富含脂肪的大西洋鱼类的肉。 |
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5. | small fatty fish usually canned. |
| 含脂肪多的、通常罐装的鱼。 |
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6. | small fatty European fish; usually smoked or canned like sardines. |
| 欧洲产的含脂肪多的小鱼;通常烟熏或像沙丁鱼一样罐装。 |
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7. | flesh of pompano; warm-water fatty fish. |
| 鲳参鱼的肉;温暖水域富含脂肪的鱼。 |
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8. | important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks |
| 温暖水域主要的富含脂肪的鱼;常用来做鱼片。 |
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9. | study, the average fish consumption was about two-thirds of an ounce each day with more men eating lean fish |
| 在研究的开始,平均的鱼消费每个日子盎司由于较多的男人吃的瘦肉是约二个第三的钓胜于脂肪的鱼。 |
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10. | "Vitamin A (also called retinol) :Fat-soluble alcohol, most abundant in fatty fish and especially in |
| 维生素A :一种脂溶性醇,在鱼类(特别是鱼肝油)中含量很多。 |
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