Tom Douglas Quotes

Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.

Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

The only thing you can do to make catfish edible is fry them.

People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.

You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.

I still haven't quite got used to eating live fish.

If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.

I knew more about produce from the sea than any of my schoolmates, and my reports in school, from kindergarten on, amused and shocked my classmates and teachers. I told them how we ate with chopsticks, had rice and seaweed for breakfast, raw fish, octopus, and sea urchin eggs for supper, and cakes made from sharks.

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.

I like working with fish, so naturally I like seafood.

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.

Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.

Catfish has a nice firm texture and mild flavor.

The sea hath fish for every man.

I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

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