Cooking Fish Quotes

Believe me, I did not come to London to cook farmed fish. All my fish are wild.

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.

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.

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.

Nothing worse than a piece of dried out fish.

I love cooking all different things, so any form of meat, fish, anything else. I do have a really strict diet, but it's all protein and veg basically. When you are on a diet like that you have to get inventive, so you have to be willing to try any different fish that's out there. Probably a favourite of mine is some baked trout fillets, on a salad.

[Vincent Price] taught me how to cook fish in my dishwasher.

As a child, I used to spend nearly all my summer holidays with my aunt in Wales, and we used to catch mackerel in a boat and then cook them on board.

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

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

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

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

On the weekends, some people garden; I slice salmon.

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'd like a nice piece of salmon that's not too pink inside and yet isn't too dry or crisp either.

Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!

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

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.

Oh, no doubt the cod is a splendid swimmer - admirable for swimming purposes but not for eating.

I have managed to conquer my fear of fire one fish at a time. I've gone from eating sushi to prawns, to baking sea bass fillets.