I began cutting up fish when I was a little kid.
When I was really young, I wanted to be a fishmonger's wife.
I really am serious abut catfish farming. I'm very interested in aquaculture.
Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish.
I left home at the correct time but when I was riding along near the hatchery, the crew was separating some salmon, I guess I just got distraught, watching them.
If you ever want to eat a tuna sandwich again, don't go to a tuna factory. I visited one where they had two lines: one was the human food line and one was the cat food line - and they didn't look any different.
Shipping is so cheap that it makes more financial sense for Scottish cod to be sent 10,000 miles to China to be filleted, then sent back to Scottish shops and restaurants, than to pay Scottish filleters.
Of all the jobs I've had, sliming fish was pretty good preparation for life in Washington.
I believe there's a job in the fish factory for me. That's enough to get me through every audition.
