Fish Quotes

“When we see animals in such vast numbers, their individuality is erased and our compassion is exhausted. I train my camera on this expanse of death and remember why there is no data on the marine animals we consume each year; we measure their deaths not individually but by the tonne.”
― Jo-Anne McArthur , Hidden: Animals in the Anthropocene

“If you feel like a fish out of water just go back in the water.”
― Tamerlan Kuzgov

“Yesterday I went fishing for kittens, and I caught two ducks. They were shaped like Helen Keller's WhistleLisps, so that's probably why they got tangled up in my net.”
― Jarod Kintz, Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.

“I wanted to meet octopuses who lived in the wild ocean. In the shower, I began to repeat in my head the first words of the Fisherman's Prayer, the words to which John F. Kennedy kept on his desk at the White House: "Oh God, Thy sea is so great and my boat is so small...."I fervently longed to get out of that boat and enter the Creator's great ocean, if only for an hour at a time, as a breathing, swimming sea creature.”
― Sy Montgomery, The Soul of an Octopus: A Surprising Exploration into the Wonder of Consciousness

“I feel like it's comically obvious whose meal is whose. Benny's fish is beautifully seared, with a lemon-rosemary glaze and sitting on a bed of wild rice with grilled asparagus on the side. It's becoming clearer to me all the time that the boy understated his abilities that first day, telling me he could only do pasta and pastries. Anyone who can whip something like that up without a recipe at their side is a pro in my book.
On the other hand, my dish is straight out of a heart surgeon's worst nightmares. Piles of fried fish still shimmery with grease and heavily salted and peppered, next to mashed potatoes with an extra pat of butter on top, as if the multiple sticks that went into their preparation weren't enough. It's stick-to-your-ribs, clog-your-arteries goodness.”
― Kaitlyn Hill, Love from Scratch

“If I have all of the gear but I can’t bait the hook, the fish have nothing to worry about.”
― Craig D. Lounsbrough

“Some people express abhorrence at eating meat, yet make an exception for fish and other 'seafood' to remain a part of their diet. Fish, it seems to them, 'don't count.' Nor, it turns out, do they count when it comes to compiling the daily toll of animals slaughtered: cows, chickens, pigs and sheep are counted individually – fish – on the other hand, have their lives measured by the tonne. But even by weight, theirs is a colossal number – over 150million tonnes killed for human consumption every year in the first decades of the 21st century.”
― Jo-Anne McArthur, Hidden: Animals in the Anthropocene

“Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate."
Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate.
"Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued.
Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all.
"And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam."
The queen and the princess nodded and started to eat the ceviche.
"Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears.
"The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied.
Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.”
― Jennieke Cohen, My Fine Fellow

“The graceful lines of pearl on the bodice transported her to her father’s study, to the newspaper photo of the Brooklyn Bridge. Today, tonight, she was crossing a bridge into another sense of self, an unknown, unexplored woman, a woman incognito, even to herself. And holding those lines of strength was the dove, Analee’s handiwork, the strength of peace holding everything, there on the gown, there at her heart, again on her face, beneath her eyes, allowing her a new vision, though she herself would not be seen. Constance fingered the smooth finish of the silk, this fine fabric given to her by someone who believed in her, who mentored and cared for her, whoever she was as a woman, without the constraints of convention. She turned the gown and gazed at its train, centered with the Gothic arch of the bridge, now converted into a torch of liberty. Everything in this gown spoke of strength and transformation, nothing left behind. There were her children, the girls as shimmering fish swimming freely, even her dead son transformed into light, the light of the bridge into the unknown.”
― Diane C. McPhail, The Seamstress of New Orleans

“Sometimes I fish, and sometimes my vending machine is broken so I can’t. Thanks for all your Butterfly Smiles. I have them FOR SALE as Powdered PowWOW Substitute, for people who shower like they spent the night sleepwalking through a marathon at the pace of a sprinting duck.”
― Jarod Kintz, Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.

“How do you catch Ozarks fog in a net? It’s like fishing for silence. Teach a man to grow quiet, and he'll starve for the rest of his life. That's why I farm ducks, because trees have feelings, too.”
― Jarod Kintz, BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight

“Sometimes the best pizza is sushi. That’s where I go to get my haircut. Discounts available for fish with fur. (Ducks are birds that swim, and are therefore not pizza.)”
― Jarod Kintz, Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.

“So Long, and Thanks for All the Fish

- Hitchhiker's Guide to the Galaxy”
― Douglas Adams, The Hitchhiker's Trilogy

“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut.
But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed.
If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates.
This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor."
"That's why the sashimi becomes watery and tasteless.”
― Tetsu Kariya, Japanese Cuisine

“Fish now come in the ever popular, Plastic flavor.”
― Anthony T. Hincks

“Each life - a unique story.
Each lifeform - a unique book of stories.

If I condemn the life of one for doing good, one's story is enriched - by my own enrichment. Forgiveness, therefore preserves and creates a different kind of wealth. And, we're all part of the same book. Once the ink joins the fabric of the paper, it's final.

Who decides the final page?”
― Cosmaristw

“Without the fishermen, there is no fish.”
― Lailah Gifty Akita

“Here, we pack'em in like sardines in a can.”
― Anthony T. Hincks

“A fish may not drink from a river without at first breathing in air.”
― Anthony T. Hincks

“Thoughts slip easily through a lazy mind, just as fish might slip through a net with holes in it.”
― Anthony T. Hincks

“Never keep your piranhas in the toilet because all you get are bad memories.”
― Anthony T. Hincks

“Brook trout brocade lakes with a vermiculation
of colors that extend till their dorsal fin.”
― Sneha Subramanian Kanta, Ghost Tracks

“Most big freshwater fish, in most parts of the world, have all but disappeared from most places where they used to live. As with arapaima, the main reason is over-harvesting, but there are other factors too. Dams block the migration routes of many fish, so they disappear from the water above the dam — or even altogether, if breeding grounds are cut off. Draining of floodplains, cutting off backwaters, competition from invasive species and pollution also play a part. And sometimes it's just willful slaughter, as was the case with the North American alligator gar in the early 1900s, thanks to the incorrect assumption that killing these predators would boost populations of ‘game’ fish.”
― Jeremy Wade, How to Think Like a Fish: And Other Lessons from a Lifetime in Angling

“On land you walk with
warm lungs. In the ocean, you are a fish

with gills, accustomed to swim cold waters.”
― Sneha Subramanian Kanta

“Why then, for so long, have humans just assumed -- or perhaps hoped -- that fish feel no pain and are essentially mindless? Balcombe thinks the problem is our inability to read their expressions or emotions. There's no sympathy trigger. 'We hear no screams and see no tears when their mouths are impaled and their bodies pulled from the water,' he writes. 'Their unblinking eyes -- constantly bathed in water and thus in no need of lids --amplify the illusion that they feel nothing.' Many do in fact vocalize when they are in pain, but the sound is designed to be heard under water, and we can't hear it.”
― Emma Marris, Wild Souls: Freedom and Flourishing in the Non-Human World

“We also really enjoyed the sunchoke soup and the slow-cooked black bass," said Luke. "Which chef made those?"
My fingertips tingled as I raised my hand. "I made them."
Luke nodded, his face serious. "The sunchoke soup was creamy, earthy, and smoky all at once, and those bacon croutons were crunchy and added some much-needed texture. We all liked the hint of thyme----it was just enough, as any more would have sent it over the edge.
"And the slow-cooked black bass was so tender it almost melted in our mouths. The preserved tomato broth was a touch salty for our tastes, and we thought the cauliflower could have been cooked a little less, but the texture of the nutty farro stood up against the broth and the fish quite well." He swallowed hard and looked me in the eye. What was that I saw now? Admiration? "Very nice, Chef Sadie."
I gave him the barest nod in response, but I felt like jumping up and down.”
― Amanda Elliot, Sadie on a Plate

“I turned back to the translator. The topic had strayed from oysters back to the fish in the courtyard basin. “It’s all right,” the magistrate was saying. “You can eat one of the fish.”
― Ann Leckie, Ancillary Mercy

“...the light of my lonely summer evenings stretched past ten o'clock, the water like glass until a fish leaped and the sun lingering, lingering- a guest who wouldn't leave.”
― Blake Crouch, Upgrade

“Wine is brought in coloured carafes. They glow aquamarine and sapphire, citrine and ruby, amethyst and topaz. Another course comes, with sugared violets and frozen dew.

Then come domes of glass, under which little silvery fish sit in a cloud of pale blue smoke.”
― Holly Black, The Wicked King

“I thought you said these were Chinese-style noodles...
...so I was expecting something with pork spareribs on top.
The fish dumpling noodles in Hong Kong are good...
but I've never seen anything like this in China.
What's this on the top?"
"Barbecued pork made from Berkshire boar, and jakoten."
" 'Jakoten'? "
"It's a specialty from the Shikoku prefecture. They're fish cakes made from ground sardines and deep-fried in oil.
They're nutritious and taste good too."
"Sardines, is it?"
"Ah, this barbecued pork is completely different from Chinese-style barbecued pork!"
"And this soup?"
"I made the stock with pork bones and flying fish yakiboshi...
... and boosted the flavor with some miso and soy sauce.
I don't use any MSG in it."
"Hmm... the combination of pork bones and yakiboshi isn't something that a Chinese chef would have thought of."
"I've never tasted a soup like this before!"
"The noodles have no kansui in them. After kneading the dough with eggs...
... I let it rest for a whole week."
"Mmm... they're firm and flavorful!"
"I haven't seen noodles like this in China either!"
"The aged noodles taste so good!”
― Tetsu Kariya, Ramen and Gyoza