Quotes About Seafood

There are a handful of barbecue seafood shacks on the beach at Hat Nai Yang, which is a fabulous place to have dinner. It's very much run for locals and they serve the catch of the day, which might be lobster, white snapper or squid. It's ridiculously reasonable, too.

For meat, I eat mostly high-quality fish and chicken.

A fisherman, who had just speared an octopus with his trident, was skinning it as its tentacles rolled around his tattooed arm.

Making sea urchin pasta is a lot like a toddler playing with Play-Doh: There are a million right ways to do it, and most of them are salty and delicious.

Old Bay seasoning

I regard Chinese seafood cookery as among the best in the world.

Snapper is pretty forgiving for a white fish. The skin crisps up beautifully, which holds it together.

Im not the worlds greatest sea food chef, I just like fresh fish.

Extracting the meat from a whole crab is a time-consuming job - picking all the meat out of the legs, claws and body, double-checking for bits of shells, etc. But the flavour makes it worth it, and you get the additional bonus of the crab shells to make a flavourful bisque or stock as a base for other dishes.

It took me years to eat a lot of shellfish. I was probably 20 years old before I had even seen a shrimp cocktail. I like oysters, but fried.

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.

trout and a flounder

Fast Action Plan: Eat wild salmon twice a week.

Sardines packed in sardine oil:

The South Coast is not teeming with fish any more; there are no fleets of trawlers left. Small local boats land their fish daily and often sell it at the back of the beach, a scenario repeated all the way from West Bay to Whitstable.

My perfect beach town isn't a fancy resort or glitzy planned community. It's a place with a hometown grocery that has decent meat, seafood, and a deli; a couple of ice cream shops; and a handful of good restaurants - where the island-wide dress code is 'no shoes, no shirt, no problem.'

I love seafood. I'm not a vegetarian but I'm probably a pescetarian.

Coho or silver salmon are very common and easy to get for a good price.

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

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

Several groups have information evaluating seafood sustainability. I wrote the first such guide, and seafood pocket-guides and detailed evaluations of different seafoods are available for download from the group I founded, Blue Ocean Institute.

According to the supermarkets, there is no such thing as 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial.

The first course arrives, a riff on bouillabaisse, with a deep-fried mussel-stuffed zucchini blossom, a small square of seared rockfish, a crouton topped with rouille, that garlicky red pepper-infused aioli that is the traditional topping, all in a small puddle of saffron-infused fish broth. And we are off to the races.

I do love fish, and I thought it was healthy without understanding the high mercury levels that fish like tuna, swordfish and halibut can contain.