Fish Preparation Quotes

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

Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.

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.

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.

A lot of people who like sushi don't really like raw fish or seaweed.

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

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

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.

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.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

I knew more about produce from the sea than any of my schoolmates, and my reports in school, from kindergarten on, amused and shocked my classmates and teachers. I told them how we ate with chopsticks, had rice and seaweed for breakfast, raw fish, octopus, and sea urchin eggs for supper, and cakes made from sharks.

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

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.

Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.

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.

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.

Once you decide to gut a fish, there's no use waiting till it rots.

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

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

You can do anything with beer that you can do with wine. Beer is great for basting or marinating meat and fish.

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.

I don't show just anyone how to crust a sea bass. That's sacred information.

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.