I learned the first night that IHOP's not the place to order fish.
In Japanese, sushi does not mean raw fish. It means seasoned rice.
I am not a fish fanatic unless it is made in a certain way. Most of the time, my parents and I would eat very light vegetarian food.
I don't eat sushi, but I eat cooked meat.
The codfish is a staple food For which I'm seldom in the mood. This fish is such an utter loss That people eat it with egg sauce.
I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.
When I lived in Greece and off the coast of Italy, I enjoyed a branzino dish so much that I created my own version.
Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things gilled is gefilte fish.
I can make a couple of good sandwiches: tuna salad and chopped egg salad. And Greek bean soup. I was a cook for my old Zen master for many years. So there were two or three dishes that he liked, you know. Teriyaki salmon, a few things.
And you understand something: that although, like all American eaters, you've been conditioned to think of the entree as the climax of the meal, it never is. It is, indeed, almost always disappointing, especially if you order fish.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
When you don't know how to cook, you just say, 'I need something quick,' and then you fry something up. Now that I cook, I think, 'Do I want to have fried fish, baked fish, or grilled fish?'
Portugal has amazing seafood with all the eyeballs staring back at you.
I blurbed a nice book, not at all like my book 'The Big Oyster,' called 'The Essential Oyster.' I blurbed a pretty good book about meat called 'Meathooked.'
Mustard oil is not popular in Kerala at all. We have coconut oil and refined oil. I've tried some sweets and, of course, the famous fish, hilsa! I have a cook here with me, so he made it in our style.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
