Seafood Dish Quotes

What I really like is this salted calamari - with jalapenos on top.

But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... we dispatched it with great expedition.

If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.

Sweet, delicious Dungeness crab is always a treat.

A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.

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.

You can't go wrong with fish and chips.

Shrimp and grits is a dish that I enjoy from North Carolina. It's one of those dishes that is so rich in flavor and texture.

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

The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one.

This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.

My signature dish is seafood lasagne - massive king prawns, smoked haddock, cod and a white sauce.

I'm a big fan of featuring all of the local shellfish and seafood provided.

My favorite to cook is this recipe I've been making since I was 12 years old with my mom, and it's an angel hair shrimp pasta with tomatoes, feta, garlic, white wine - it's so easy but so fresh and so delicious!