Daniel Boulud Quotes

I was at sea the other day and loads of meat floated past. It was a bit choppy.

Although Shanghai is on the sea, it long lacked the prosperity that Hong Kong enjoyed, so while Hong Kong became known for its exotic ocean creatures, Shanghai built its diet around more commonplace river and sea fish.

The sea hath fish for every man.

When we are down in Mexico, I remember with my mom's help we caught a barracuda and then we ate it that night. And that, to me, was so cool, to be able to filet it, see the whole process. Especially a fish that big.

I love watching the fishermen step off their boats and lay out their catch - typically sardines, monkfish and everything you'd find in bouillabaisse.

The most evocative food smell is American seaside food - tuna melts and cookie dough ice cream, or the British version, fish and chips and toffee apples.

There's fish in the sea, no doubt of it, As good as ever came out of it.

The sheen of ocean gleams on the blue fish-plate.

People like to play with the tuna, sometimes.

I found a place under a bridge in Goa where you could have fresh crab and beer. It was nothing complicated, but delicious.

Calamari isn't too bad. That's what I thought cuttlefish was gonna be that. I've eaten octopus and eel and shark and sea urchin before, and - and those are good.

A lobster roll and a few glasses of fizz and I'm happy.

In an attempt to have access to everything year-round, produce has lost its magic.

As a young boy growing up in New York City, we would spend our summers on the South Fork of Long Island. My dad would take me down to the beach at low tide. We would walk a mile down to the jetties, and he would lower me by my ankles into the crevices between the massive boulders to grab at huge ropes of mussels.

I do enjoy being at the ocean, like most people, but not so much being on the ocean.

To me, nothing says summer like enjoying a lobster roll at my favorite spots in the Hamptons.

I like seafood like prawns and fish - I can live on prawns!

The delicate sweetness of just-picked vegetables is always worth savoring.

I love fishy anchovies and sardines and that kind of stuff.

It's hard to imagine a time when lobster pots weren't part of a well-equipped kitchen, but America's love affair with the two-clawed crustaceans didn't start until the 1800s.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

There's fresh fish, and then there's fresh fish. Samoa is ranked as one of the best places for game fishing in all the world, and runs thick in the waters off the island chain. In fact, it's used as an edible currency in local markets. The day I fished there, we caught loads of yellowfin.

Some of my best memories of growing up on Long Island include spending all day fishing for fluke on Great South Bay.

I loved being at sea: the sights, the sounds, the food, the sunshine, the people, and the work.

I didn't grow up hunting whitetail, but I would stalk tuna and white sea bass and yellowtail.