Fish Cooking Quotes

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.

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

People say fish is good for a diet. But fish should never be cooked in butter. Fish should be cooked in its natural oils - Texaco, Mobil, Exxon .

I love cooking fish pies.

I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.

[Vincent Price] taught me how to cook fish in my dishwasher.

The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.

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

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

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

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

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

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.

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 friend Ed Begley goes fishing. It's a little smelly to me, I don't like it so much. I like to eat fish, but I don't like to catch them.

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

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

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

To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.