What is another word for alewife?

Pronunciation: [ɐlˈuːa͡ɪf] (IPA)

Alewife is a type of fish that is commonly found in North American waters and is often used for culinary purposes. However, there are several synonyms for the word "alewife" that are not widely used in everyday conversation. One synonym is "river herring," which refers to the fact that this type of fish is often found in freshwater rivers and streams. Another synonym is "sawbelly" because of the fish's distinctive appearance with a sharp, pointed belly. Other synonyms for alewife include "branch herring," "glut herring," and "rainbow smelt." Despite the availability of these synonyms, the term "alewife" remains the most commonly used name for this type of fish.

What are the paraphrases for Alewife?

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  • Equivalence

    • Proper noun, singular
      Gaspereau.
    • Noun, singular or mass
      Gaspereau.

What are the hypernyms for Alewife?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the hyponyms for Alewife?

Hyponyms are more specific words categorized under a broader term, known as a hypernym.

What are the holonyms for Alewife?

Holonyms are words that denote a whole whose part is denoted by another word.

What are the meronyms for Alewife?

Meronyms are words that refer to a part of something, where the whole is denoted by another word.
  • meronyms for alewife (as nouns)

Usage examples for Alewife

"Well, you go down over alewife Bridge, then, an' cast a look into Annie Darling's gardin.
"Country Neighbors"
Alice Brown
But she was one to "make things go," and she talked glibly on until they had crossed alewife Bridge and Wilfred drew up before a gray house with a garden in front, marked out in little prim beds defined by pebbles, and all without a weed.
"Country Neighbors"
Alice Brown
Other Fish Rabbit, Fresh or Dried Any cooked fresh fish, flaked or shredded, from the alewife to the whale, or cooked dried herring, finnan haddie, mackerel, cod, and so on, can be stirred in to make a basic Rabbit more tasty.
"The Complete Book of Cheese"
Robert Carlton Brown

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