Fish Quotes

“Aru glared. 'Well, you swim in your own toilet!'
The fish did not have an eyebrow to raise villainously. But its tone managed the effect well enough, 'And you'll never know when I use the ocean as a toilet. Enjoy the mystery.'
It flapped its tail and swam off.”
― Roshani Chokshi, Aru Shah and the Song of Death

“Nature may have even less patience than politicians.”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“In the vast oceanic universe starfishes are the stars in the sky of the shore...”
― Munia Khan

“Sometimes people with the greatest depth, appear to be like fish out of water.”
― Curtis Tyrone Jones

“Newfoundlanders debated over when "the cod was coming back". Few dared ask if. Or what happens to the ocean if they don't come back?”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“What a deeply rich and full-bodied piece of chutoro tuna! The sweet nikiri sauce brushed ever so lightly over it makes the fish's natural umami flavor stand out in stark contrast! *Nikiri sauce is a sweet glaze made from soy sauce, mirin, and other seasonings that are heated just enough to dissipate the alcohol content.*
"The akami piece was cured with kombu seaweed. Their savory flavors meld harmoniously in my mouth!
And finally there's the rare gill-meat delicacy- the kamatoro! Its almost savage richness is gently wrapped in the sweetly tart freshness of the sushi rice!”
― Yuto Tsukuda, 食戟のソーマ 26 [Shokugeki no Souma 26]

“The love affair between a bird and a fish spells imminent death. Who dies depends on the wedding venue – sea or air.”
― Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

“On what reasonable grounds would sincere, informed environmentalists refuse to join animal advocates in a campaign to protect increasingly threatened fish populations from the snapping teeth of humanity?”
― Lisa Kemmerer, Eating Earth: Environmental Ethics and Dietary Choice

“The medieval church imposed fast days on which sexual intercourse and the eating of flesh were forbidden, but eating "cold" foods was permitted. because fish came from water, it was deemed cold, as were waterfowl and whale, but meat was considered hot food.”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“Massachusetts had elevated cod from commodity to fetish.”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“Since the industrial revolution, Great Britain had been developing an ever-increasing market for groundfish - especially cod, haddock, and plaice - because fried fish, later fish-and-chips, became the favorite dish of the urban working class.”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“gastronomically, a wild salmon and a farmed salmon have as much in common as a side of wild boar has with pork chops.”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“People who know fresh cod - from the great restaurants of France, to British working-class fish shops, to the St. John's waterfront - all agree on three things: It should be cooked quickly and gently, it should be prepared simply, and, above all, it must be a thick piece. Only a large piece can be properly cooked.”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“In the black abyss, there were creatures that even demons feared. No one knew what they looked like, not even themselves, for they were blind, and though many were scavengers, seizing and consuming any stray bits of food that'd sunk down from the higher levels, there were predators too, just waiting for larger prey.”
― Dean F. Wilson, Lifemaker

“First, I placed the clean snapper on a bed of aluminum foil sprinkled with sea salt and olive oil. I then stuffed the tomatoes, garlic, onions, and coriander into the belly of the fish before sewing it shut. The first time I'd tasted this, the snapper was skewered and turned over open flames. To accompany it, I'd drunk the sweet juice from young coconuts cut with machetes, taken off the very trees above us. Now that I was back to apartment living, I had to modify the recipe and grill the fish in a closed packet. The texture of the skin wouldn't be as crisp, but the flesh would be even more tender. If I had thought Celia preferred the crisp texture, I would have fried it with the stuffing mixture served on the side.
The fish was ready to be baked. I prepared sinanag, Filipino garlic fried rice, to accompany the fish: jasmine rice, smashed garlic cloves, sea salt, and a sprinkle of vegetable oil.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“The foil packet sighed as I pulled it open, hissing as it yielded its bounty. Clouds of steam puffed upward, releasing the tantalizing aroma into the air. The fish's reddish skin had a beautiful overlapping pattern that looked as if it had been painted by some wayward mermaid. My sharp scissors snipped the stitches in its belly, spilling the filling onto the plate.
I scooped us both two helpings of the garlic fried rice and portioned the desirable parts of the fish, the head and the belly, for Celia, while I took the tail.
The piece of fish on my fork bore the sign of perfect execution: moist, milky translucence, and a silky texture that sprang to the touch. Infused with the fragrant stuffing, the tender fish melted in my mouth, dissolving in a mélange of delicious flavors- the trio of boldness from the coriander, garlic, and red onion tempered by the sweet tanginess of the tomatoes.
Success.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“I never expected he'd use a French cooking technique on common rice balls.
He's completely unconfined by country or style.
What an amazing freestyle cooking!
Not only that, Poêle is a technique made for cooking ingredients with thicker skins and rinds.
Both seer fish and salmon have good, thick skins, making them the perfect fish to use!
Soma realized that immediately...
... and then adjusted his dish to accommodate.
The pure white rice looks almost like little, gleaming flakes of snow.
The dark seer fish pushes its way up proudly through all that white...
... like the vitality of spring itself!
With this one simple dish...
... he has portrayed the moment of spring's beginning.”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“He carefully grilled the pike over an open charcoal brazier before steaming it together with the rice! Detailed touches like this give the fish a richer flavor and fragrance, which then soaks into the rice!
The pike itself is extraordinary! The first touch on the tongue is a strong salty flavor, but hidden underneath is a deep umami undercurrent with a fluffy, savory fragrance that spreads through the mouth with every bite!”
― Yuto Tsukuda, 食戟のソーマ 12 [Shokugeki no Souma 12]

“No Fishermen , no fish.”
― Lailah Gifty Akita

“ The fish is grilled to delicate, flaky perfection...
The cabbage puree is an unusual choice...
... but its smooth texture and mild, sweet flavor compliment the seer fish beautifully.
In combination, the seer fish- in season in the spring- and the spring cabbage each magnify the deliciousness of the other.
It's a dish as gorgeous as a fresh spring day! ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“He sold smoked bluefish pâté and cocktail sauce, lemons, asparagus, corn on the cob, sun-dried tomato pesto, and fresh pasta. He sold Ben & Jerry's, Nantucket Nectars, frozen loaves of French bread. It was a veritable grocery store; before, it had just been fish. Marguerite inspected the specimens in the refrigerated display case; even the fish had changed. There were soft-shell crabs and swordfish chunks ("great for kebabs"); there was unshelled lobster meat selling for $35.99 a pound; there were large shrimp, extra-large shrimp, and jumbo shrimp available with shell or without, cooked or uncooked. But then there were the Dusty staples- the plump, white, day-boat scallops, the fillets of red-purple tuna cut as thick as a paperback novel, the Arctic char and halibut and a whole striped bass that, if Marguerite had to guess, Dusty had caught himself off of Great Point that very morning.”
― Elin Hilderbrand, The Love Season

“Agnès was from Toulouse, in the south of France, so she knew a thing or two about sun-soaked veggies. She taught me how to sauté the onions until they turned translucent with a pale caramel around the edges. Then she added the slices of eggplant, but no more oil- because eggplant soaks up every liquid within reach. We served it over pasta; we were students, after all.
Marie-Chantal brought out the fish. Or, rather, she brought out a solid white mountain with the fish hidden inside. She had baked the bass in a crust of coarse sea salt, which she cracked open at the table with a knife and a hammer. It was spectacular really, like serving baked Alaska for a main course.”
― Elizabeth Bard, Lunch in Paris: A Love Story, with Recipes

“Marine ecology is complex and tightly interwoven.”
― Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

“Yeah, they kinda swim around all pointlessly, doncha think?” Edna winced, squinting. Over and over again, in the same li’l old place. It’s madness. Glad I’m not a fish.”
― Nicholas Conley, Pale Highway

“In the fishing village of Mousehole in Cornwall it is traditional to eat 'stargazy pie' on the evening of 23 December. It is an intriguing pie, made with pilchards placed so that their heads poke through the crust at the centre of the pie, gazing at the stars, as it were. It is made in honour of a local mythical hero, Tom Bawcock ('bawcock' is an old word meaning 'a fine fellow'), whom legend says sent out on a bad night during a bad season, returning with sufficient fish to save the locals from starvation.”
― Janet Clarkson, Pie: A Global History

“Everyone watched the older gentleman wearing a smeared white apron who did all the cooking. It was Mr. Smoot, a longtime friend of her dad's. He gave her a nod of recognition right before he dumped an entire bucket of red potatoes into the boiling cauldron of water, then added a huge scoop of salt.
"What's the white stuff?" Bass asked.
"That's the salt. The fish boil here is just four ingredients: water, salt, potatoes, and whitefish from Lake Michigan. Some places add in corn on the cob or onions, but I like their simple approach best."
"So what happens?"
"In a little while, they'll add another basket that's full of whitefish and more salt. As the fish cooks, the oil will rise to the top. They have a special trick for removing it you aren't going to want to miss. It's the best part. Then we go inside, fill a plate, then pour warm melted butter and lemon over it and eat until we're stuffed." Sanna's stomach growled. She'd forgotten how much she enjoyed fish boils here. Rustic and delicious.
As they waited for the fish to cook, she answered Bass's and Isaac's questions, but saved the best part as a secret. When everyone began to gather around the cooking pit, Sanna maneuvered Bass to the front so he could have a perfect view for the grand finale with her and Isaac behind him. When Mr. Smoot splashed the kerosene on the fire, it caused the fish oil to boil over the edge of the pot into the fire, making a huge flare- like a fireball. Bass jumped and the crowd oohed as one.”
― Amy E. Reichert, The Simplicity of Cider

“The abyss was awake, and its entire population was stirring, some to flee, some to investigate, but many, all too many, to feed. Fishes with fangs came. Bulbous bloated creatures came. Shelled monsters with massive jaws came. Things that defied description came. Every form or shape that stalked the nightmares of a child lurked there in the deep, and they all descended on the Lifemaker, no eyes to see, but many mouths to taste.”
― Dean F. Wilson, Lifemaker

“கொட்டிகிடக்கும் சுடுமணலை
உண்டு வளரும் மீன்களுக்கு
கட்டுமரங்களைப் பற்றிய கவலையில்லை”
― Ahila Dorairaj

“Carryover cooking can’t always be used to the cook’s advantage. For example, seared tuna needs to stay in the pan long enough to develop a good crust, but by the time that happens the interior is already rare (that is, perfectly cooked). You can’t pull the tuna out of the pan any earlier, so our advice is to slice the fish as soon as it comes out of the pan. Unlike meat and poultry, which must rest before slicing, fish can be sliced immediately with no ill effects. Either way, fish won’t lose juices like meat or poultry. So all you’re doing by slicing immediately is speeding up the cooling process and thus preventing carryover cooking from having much of an effect.”
― America's Test Kitchen, The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

“Because fish has almost no collagen, it never benefits from long cooking. In fact, many fish are delicious raw or lightly cooked. In any case, fish should never be cooked beyond 140 degrees.”
― America's Test Kitchen, The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen