Top 45 Seafood Quotes

South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard.

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

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

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.

I love seafood.

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.

I like a lot of food. I like Taiwanese food, of course. I like baguettes, especially the ones that my dad buys. Vancouver has a lot of variety, with pizza, hot dogs, Italian, Indian, seafood – a great combination of culture.

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

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 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.

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 was down in Wilmington, Delaware, doing ‘The Desk Set’ with Shirley Booth. I was at the DuPont Hotel. I walked out, and there was this grill next door called the New England Grill. I loved seafood. They said very nicely, ‘We don’t serve colored people.’

My perfect beach town isn’t a fancy resort or glitzy planned community. It’s a place with a hometown grocery that has decent meat, seafood, and a deli; a couple of ice cream shops; and a handful of good restaurants – where the island-wide dress code is ‘no shoes, no shirt, no problem.’

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

I never talk about books in progress. I could decide to change it to a series of seafood recipes, after all.

Later, I found it too hard to give up, and so I’ve continued eating fish and other seafood, while trying to ensure it’s sustainably sourced. This means I’m now one of those vegetarians I used to frown at – one who occasionally eats fish.

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.

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

I’m good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn’t work as well as it does.

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

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

I love Japanese and Thai food, especially seafood, and eat out with my wife two or three times a week.

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.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I’m pretty quick at it.

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.

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

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.

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 love roast dinners, simple avocado salads, spicy Vietnamese papaya salad, all fish and seafood, a good steak.

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.

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 cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook – chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.

My grandpa and I, whenever we would go to Myrtle Beach, we couldn’t wait to get there and have fried seafood.

It would take enormous expertise for Amazon to win in every category. Do you think McDonald’s could be number one in hamburgers, seafood, and Chinese food?

Several groups have information evaluating seafood sustainability. I wrote the first such guide, and seafood pocket-guides and detailed evaluations of different seafoods are available for download from the group I founded, Blue Ocean Institute.

California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy 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.

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

The seafood in England is sad.

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.

Seafood is one of the easiest things to digest – a bratwurst is really hard on the body.

My favorite food was seafood, and that’s all I used to eat. And then there I was, 27 years old, and bam, I have this allergic reaction – and it’s life-threatening. So it’s very important to spread the word and spread awareness so people can be better prepared in case anaphylaxis occurs in their life.

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