Fish Fillet Quotes

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

Fishing: I don't really like it. I don't really like the expression on the fish's face.

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

In a shared fish, there are no bones.

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.

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.

The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn't have eyeballs or fins.

Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black.

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

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.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.