Seafood Quotes

I love seafood. Whenever I’m in Las Vegas, I love going to the Bellagio buffet because they have these great king crab legs.

I’ve actually always been a big fan of seafood. Sushi is one my favorite things.

I love a big steak or seafood dinner, but the next day I’m running outside for miles. While of course listening to music. I have to have the music on.

There are a handful of barbecue seafood shacks on the beach at Hat Nai Yang, which is a fabulous place to have dinner. It’s very much run for locals and they serve the catch of the day, which might be lobster, white snapper or squid. It’s ridiculously reasonable, too.

Portugal has amazing seafood with all the eyeballs staring back at you.

I have trouble with seafood because it tastes like a dock.

You never hear about good seafood places.

We did a dish called seafood thermidor, which was, essentially, a glorified fish pie. It’s great because you don’t use much fish in it. It’s all sauce and potatoes, but people loved it! It kept us afloat.

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

I used to wait tables at Gladstone’s, a seafood restaurant, day in and day out. I made some of my best friends there. I taught dance and acting lessons to kids. It was awesome – an outreach program, Voices Unheard. I was a messenger for a couple of months.

I regard Chinese seafood cookery as among the best in the world.

In many ways, Bengalis and Marathis happen to be very similar. Both love theatre, literature and seafood.

When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas.

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

It’s funny: not too many people used to think that Brittany was a culinary treasure, but there’s such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.

The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I’ve always gravitated toward places that do seafood.

I like seafood like prawns and fish – I can live on prawns!

Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet.

I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and places like that, which are great, but I want to give it a new, fresh look with updated versions of the classics we all love.

I grew up in the Philippines and we had all this amazing fresh seafood, but uni was something that I was weirded out by. It wasn’t until I was an adult that I was like, ‘Let me just go ahead and try this.’

I joined PETA for minks and dogs. I need my beef, my chicken, my seafood.

Fresh seafood reminds me of Hawaii and eating raw ahi fish on the beach with a little soy sauce – instant sashimi.

As soon as I get home, all I want to eat is seafood.

Seafood is my favorite and I couldn’t live without it!

Mobile is a seaport town, and we ate a lot of seafood. We’d go fishing, we’d catch our fish and we’d eat our fish. It was a ritual on Saturday morning for all my family – my grandfather, my brothers, my uncles, my father – to go fishing, and then the ladies of the family would clean the fish and fry them up.

You can put the greatest seafood restaurant next to an average steak house in an urban area, and that steak house will do more business than the seafood place. If you go to the water, you can put an average seafood place next to the greatest steak house, and people are going to eat seafood.

What people don’t think about when they think about New York is this amazing farmland that grows wonderful fruits, vegetables, seafood, game, and fowl just outside of Manhattan.

According to the supermarkets, there is no such thing as ‘out of season.’ Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag – both ethical and financial.

Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea on a basic diet – tomatoes, chillis, peppers of every size and rice, which is a Mexican staple. The Pacific coast has a huge array of seafood.

For a slim, sexy body, it’s important to eat protein every day – preferably at every meal. Be sure to ask about the origins of your meat, poultry and seafood. If you can’t afford organic, free-range meats, opt for natural poultry, pork, and beef that’s raised without antibiotics or hormones.

The definition of gumbo is almost as slippery as that of Creole. Just as gumbo can contain pretty much any kind of meat or seafood, Creole is a vague and inclusive term for native New Orleanians, who may be black or white, depending on whom you’re asking.

I try to craft a menu that is very welcoming. I like to make vegetables and seafood, and I love to make pasta.

I’m a big seafood fan.

Sardinia has to have some of the best seafood on the planet. I’m a sea urchin freak, and Sardinia’s are some of the best I’ve had.

I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It offers something for every kind of foodie.