Nobu Matsuhisa Quotes

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.

I still haven't quite got used to eating live fish.

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

The only thing you can do to make catfish edible is fry them.

My friend Ed Begley goes fishing. It's a little smelly to me, I don't like it so much. I like to eat fish, but I don't like to catch them.

At the fishmonger, choose fish with bright scales and clear eyes.

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

When I was really young, I wanted to be a fishmonger's wife.

People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.

My father, Arthur, was a fishmonger, first at Billingsgate market and later in Camden Town and Golders Green.

For the past 50 years, we've been fishing the seas like we clear-cut forests. It's hard to overstate the destruction. Ninety percent of large fish, the ones we love - the tunas, the halibuts, the salmons, swordfish - they've collapsed.

Of all the jobs I've had, sliming fish was pretty good preparation for life in Washington.

You ever go to shop for tuna, and it says "dolphin safe", and you look at it and kind of go, "Yeah, but"-like somehow you think it's not going to be as good? Like, "I want to do the right thing-but it's probably kind of bland without the dolphin."

There is this sweet spot in time when we have an opportunity to stop killing sharks and tunas and swordfish and other wildlife in the sea before it's too late.

I'm not sure if the audience can smell tuna but the special guest each show definitely can.

They say fish should swim thrice * * * first it should swim in the sea (do you mind me?) then it should swim in butter, and at last, sirrah, it should swim in good claret.

I was curious as to why a million Americans weren't lining the beaches in boats and with buckets to preserve the life sustaining resource that is the Gulf of Mexico. Personally, as a surfer, I was most sorry for my fellow watermen. Seeing beaches closed due to contamination just broke my heart. If that ever happened in San Diego I'm afraid I might be forced to move.