panfish

A fish of the right size and quality for frying whole in a pan.

A saucepan-fish or casserole-fish; the king-crab, Limulus polyphemus.

Any of numerous small food fishes; especially those not available on the market.

Any of numerous small food fishes taken with hook and line.

fish that are suitable for cooking in a frying pan by virtue both of size and taste; panfish are caught primarily for eating, rather than for sport

any of numerous small food fishes; especially those caught with hook and line and not available on the market