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Seafood Quotes

Browse 240 quotes about Seafood.

Seafood Quotes

“So much seafood was once dismissed as the debris of the sea: eels, snared from the Thames River in sixteenth-century England and tucked into pies in lieu of meat; clams, eaten by New England colonists only in times of desperation; oysters, offered all-you-can-eat for 6 cents at bars in nineteenth-century New York City; whelks, pickled and trundled by wheelbarrow through London streets, which in the mid-nineteenth century the British social reformer Henry Mayhew tallied “among the delicacies of the poor” and which housemaids wouldn’t eat in public, lest they be judged unladylike. Even lowlier were lobsters, scorned as indiscriminate bottom feeders, fobbed off on servants and put on prison menus, or else consigned to fertilizer. Their flesh and shells are still used in this way, as their high concentration of nitrogen and calcium helps plants grow.”

PovertySeafoodDeprivationFood ScienceLobsters
Book:The Best American Food Writing 2022: A Curated Collection of Mouthwatering and Comforting Culinary Articles
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“Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints”

FoodSaladSeafoodDessertsAppetizersMenuSurf And TurfSaucesEntrees
Book:The Blue Bistro
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“She had renovated the sea-to-table taqueria as carefully as she kneaded her handmade tortillas. She'd selected every item inside the restaurant, from the custom-painted murals on the walls to the Talavera tiles underneath her worn clogs. Every Saturday morning, she went to the open-air fish market near Seaport Village to pick the freshest, most sustainable seafood available. From sea urchins to rock crab, Julieta never shied away from varieties that weren't typically served in Mexican cuisine. And she wasn't afraid to experiment in the kitchen.”

FearlessChefSeafoodMexican Cuisine
Book:Ramón and Julieta
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“We navigate the produce stands, plucking palms full of cherries from every pile we pass, chewing them and spitting the seeds on the ground. We eat tiny tomatoes with taut skins that snap under gentle pressure, releasing the rabid energy of the Sardinian sun trapped inside. We crack asparagus like twigs and watch the stalks weep chlorophyll tears. We attack anything and everything that grows on trees- oranges, plums, apricots, peaches- leaving pits and peels, seeds and skins in our wake. Downstairs in the seafood section, the heart of the market, the pace quickens. Roberto turns the market into a roving raw seafood bar, passing me pieces of marine life at every stand: brawny, tight-lipped mussels; juicy clams on the half shell with a shocking burst of sweetness; tiny raw shrimp with beads of blue coral clinging to their bodies like gaudy jewelry. We place dominoes of ruby tuna flesh on our tongues like communion wafers, the final act in this sacred procession.”

ItalySeafoodFruits And VegetablesForagingSardinia
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!”

SoupSharingRiceSeafoodJapanese FoodClamsSardinesTaste Of Home
Book:The Restaurant of Lost Recipes
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“She'd grown up on a sun-drenched island called Eano, where you were in far more danger of sunburn than frostbite. She used to walk barefoot through the sand and feel it tickle her toes on her way to her cousins' house, and she'd swim every sunset in the sun-warmed water before her parents called her in for dinner. At the height of summer, you could cook mussels and clams by leaving them out on the rocks, and you had to drink fruit juice to stay hydrated or you'd risk the wrath of the cluster of grandfathers who'd hand out pitchers of guava and watery sweet-berry juice at every street corner. Remembering, Terlu could almost taste the hint of sweet-berry. It was the flavor of the summer solstice, when the whole island would be decked out in flowers and smell like chocolate and cinnamon and citrus as every baker and aspiring baker would compete to create the most delectable pastries for the Summer Feast...”

SummerSeafoodFeastIsland LifeBerry
Book:The Enchanted Greenhouse
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“Here's the soup. Nothing new, but if you're going to have broth in summer, it has to be botan-hamo: lightly boiled hamo eel, named for the way it's cut into the shape of a peony to remove the bones. As for this ayu rice, the only ingredient is in the name. The fish are deboned, so all you need to do is sprinkle some of these chopped mitsuba leaves on top. The pickles on the side are eggplant and myoga ginger. Now, you tuck in, and I'll bring you a cup of hojicha.”

SummerSoupSeafoodFishJapanese CuisineGreen TeaEel
Book:The Restaurant of Lost Recipes
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“The restaurant owner brought them wine, pale and golden and cool. There were just four oysters each, and when they were all gone they turned their attention to the cecinella. After the soft shapeless texture of the oysters these were almost the opposite: hard, crunchy skeletons whose flavor was all on the outside, a crisp bite of garlic and peperone that dissolved to nothing in your mouth. The ricci, or sea urchins, were another taste again, salty and exotic and rich. It was hard to believe that he had once thought they could be an austerity measure. After that they were brought without being asked a dish of baby octopus, cooked with tomatoes and wine mixed with the rich, gamey ink of a squid. For dessert the owner brought them two peaches. Their skins were wrinkled and almost bruised, but the flesh, when James cut into it with his knife, was unspoiled and perfectly ripe, so dark it was almost black. He was about to put a slice into his mouth when Livia stopped him. "Not like that. This is how we eat peaches here." She cut a chunk from the peach into her wine, then held the glass to his lips. He took it, tipping the wine and fruit together into his mouth. It was a delicious, sensual cascade of sensations, the sweet wine and the sweet peach rolling around his mouth before finally, he had to bite it, releasing the fruit's sugary juices. It was like the oyster all over again, a completely undreamt-of experience, and one that he found stirringly sexual, in some strange way that he couldn't have defined.”

SensationsSeafoodOystersPeachesFood And WineItalian CuisineFood CombiningFoodgasm
Book:The Wedding Officer
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“The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!”

HerbsSeafoodButterPikeRyo Kurokiba
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his. He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients! On the other hand, Mr. Saito heated some garlic slices in oil until fragrant... ... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver. The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter!”

CookingSeafoodButterChickenSouma Yukihira
Book:食戟のソーマ 27 [Shokugeki no Souma 27]
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“Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor! Next, let's try the broth together with the noodles... here I go! Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent! How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue! And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth. WHAT?! What an intense, aromatic flavor! But where is all of this coming from?! Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!" "It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk." "See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know. Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish... ... it's, like, only natural that it's flavor is going to have a strong umami punch.”

SeafoodLobsterButterRamenUmamiRyo KurokibaCrustaceanPoisson
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
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“Salmon Meunière, piping hot and steaming with the rich aroma of butter! Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce! And a gleaming mound of glittery salmon roe marinated in soy sauce! "It's a parade of the ultimate in gourmet ingredients! Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl!”

SeafoodButter
Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière." "The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body." "He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!" *Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.* He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood! "This sushi rice was made not with vinegar but with orange juice and lemon juice!" "So that's why he was squeezing that mountain of oranges!"”

FruitRiceSeafoodButterCaviarOranges
Book:食戟のソーマ 28 [Shokugeki no Souma 28]
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“The room hushed as Alim introduced the first course, and everyone cooed over their plates---fresh oysters in a pool of black squid ink bouillon, served on stark-white china with a sliver of pickled onion and a bright strip of shaved Scotch bonnet on top. There was a dash of black bouillon inside the oyster shell and a rocket flower on the side, delicate and white. Feyi sipped at the accompanying drink, an expensive champagne with pomegranate seeds in it.”

SeafoodDinner PartyFood And DrinkAppetizer
Book:You Made a Fool of Death with Your Beauty
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“The meal began with pickled squid, oyster shooters, marinated anchovies, and scungilli salad. Then Rosalie set an enormous bowl of pasta con le vongole in front of Sal, who ladled it out, talking the entire time. The pasta was followed by huge platters of scampi, which we passed around. It was almost eleven when Rosalie set three enormous stuffed turbots on the table, and it was near midnight when she appeared with a plate of warm sugar-dusted sfinge. "So our first taste of the New Year will be sweet," Sal whispered in my ear.”

ItalianSeafoodDinner PartyNew Year S Eve
Book:Delicious!
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“Waiters carried trays of Campari spritz cocktails that looked like glowing red orbs, served with slices of fresh orange, and guests nibbled on canapés as they visited the different tables covered in decadent displays: seafood towers filled with shrimp, snow crab, oysters, clams, and freshly boiled langoustine tails, six large copper pots filled with different kinds of risotto simmering at a low temperature, intricate, multicolored stained-glass raviolis stuffed with smoked salmon and cream cheese, and a bread display that looked like an abstract sculpture.”

VeniceCocktailsSeafoodItalian FoodSamplingRisottoRavioli
Book:Eat Post Like
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“The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.”

CoursesTenPotatoesSeafoodDessertsFowlMenuTitanic
Book:White Truffles in Winter
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“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled. 'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned. 'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?' 'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.' 'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.”

IngredientsSoupSpicesHerbsSeafoodChefsBrothSaucier
Book:John Saturnall's Feast
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“The cooks went outside to Alice's truck and brought in six pies, a crate of veggies, and a bushel of fresh crabs. I was beside myself with excitement. We took out large hotel pans, filled them with ice, and poured the oysters and crabs on them to keep them fresh. It was a beautiful sight. Her veggie basket also included the juiciest grapefruits I'd ever seen. I decided to serve them alongside the beautiful crab. My mind was going crazy with different ways to combine all these fresh ingredients. In New York we had wonderful seafood and produce, but most of it was imported. According to my palate, though, no crab was tastier than one that had been swimming a hundred yards from your table earlier in the day.”

SeafoodCrabsFresh FoodSouthern Food
Book:My Magnolia Summer
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“The dining room has been transformed into a fairy garden this evening. Flowers are strewn across the long table--- magnolias, anemones, and roses--- paired with hydrangea-and-peony centerpieces. Long taper candles flicker over the display, complemented by the remaining sunlight. A feast sprawls out from one end of the table to the other, a medley of some of my favorites--- crab cioppino with bright tomatoes and red wine, garlic bread flecked with parsley, linguine and clams swimming in broth, seared abalone presented in its opalescent shell, fresh oysters on a bed of ice.”

CelebrationFlowersSeafoodFeast
Book:Dance of the Starlit Sea
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“White-gloved footmen would bring out marvelous dishes... platters heaped with succulent red-and-white shrimp, called pandles by locals, still smoking-hot from the gridiron... tureens of bisque sprinkled with tender shreds of Chichester lobster... Amberley trout spangled with toast almond slices, served directly from the pan onto the plates. There were endless varieties of fresh vegetables, and salads chopped as fine as confetti, and bread served with newly churned butter, and platters of local cheese and hothouse fruit for dessert.”

FancySeafoodFeastHerons Point
Book:Devil in Disguise
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“She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation. Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs. Sophia moaned. There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care. Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation. The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite. But it still wasn't enough to out-shine the prawns. Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce. Those prawns needed her.”

SeafoodPalateStewCrepesSense Of TasteFlavorful
Book:A Taste of Heaven
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“Is this lox shmear?" Dahlia asks, opening the fancy gift bag I couldn't really afford but purchased anyway and pulling out the Mason jar packed with the pink spread. "Crawfish spread," I say. "But I imagine it would go very nicely on a bagel, same as lox." I am underplaying how delicious this stuff is. It's just poached crawfish tails blended in the Cuisinart with lots of butter and garlic, and a little cayenne pepper, but it's become my favorite thing in the world to eat. I serve it at the restaurant as an appetizer with toast points.”

SpreadSeafoodAppetizersCrawfishBobby Banks
Book:A Place at the Table
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“We had fish fritters to start, juicy and thick, about the size of your hand. We began by cutting them into tiny chunks, administering peanut sauce with the tips of our knives, but soon we just held them between our paws like burgers and dunked. The room smelled of citrus and salt, filled with the wet smack of our mastication. I looked around the room, delighted to see so many women ferociously eating fish. We followed with bouillabaisse. When first suggested, it generated a ripple of controversy. It is not the sort of dish that we would normally want to endorse: a nonfood, lacking the heft and substance we usually favor. Soup seemed the kind of joyless meal women feel they should serve, rather than doing so out of any sense of appetite or desire. In the end the bouillabaisse was served with the fish on the side (as is tradition) and with a little pouring jug of double cream (which is not).”

SoupSeafoodAppetizersBouillabaisse
Book:Supper Club
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“She looked up to see a knob of canary-yellow butter being carried towards her in a glass-lidded container. 'All this butter just for me, when there's a national shortage...' Hearing Rika mumbling these words, the maitre d' smiled and lifted the lid of the dish. 'This butter had been flown in especially from overseas. Pleas help yourself to as much as you'd like.' Confronted with an overwhelming selection of different kinds of bread on the trolley, Rika chose the simplest option she could see--- a piece of baguette. Once again, she thought that she should have come with Reiko. Reiko would have told her which to choose. Rika spread a thick layer of butter on the bread. The butter, of a firmness that would break apart slowly on the tongue, went sinking into the crumb of the baguette. That alone was enough to make Rika glad she'd come. The next course to be served was a chilled dish of avocado and snow crab stacked delicately like layer cake, topped with a generous helping of caviar. The acidity of the pomegranate seeds that exploded juicily in her mouth accentuated the creamy richness of the avocado and the sweetness of the crab flesh. Their unabashed scarlet hue brought the color palette of the whole plate to life. Chased by the champagne, the taste of the crab and the caviar expanded like light suffusing her mouth.”

SeafoodFusionBread And ButterAppetizersBook Title
Book:Butter
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“Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.”

SeafoodSeasoningsAppetizersFrench FoodSauces
Book:Sophie Valroux's Paris Stars
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“Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.”

SeafoodSweetsBrunchCheesesBuffet
Book:The Color of Tea
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“Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*”

SeafoodSeasoningsCurryMegumi TadokoroGumbo
Book:食戟のソーマ 31 [Shokugeki no Souma 31]
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“Laksa curry, did you say? That is a Southeast Asian dish known for its exceptionally slippery noodles. And I expect squid ink was used to give the roux this black color." "But this utterly repulsive and vomit-inducing stench! Don't tell me you used-" "Yes. It's Kusaya." "I KNEW IT! What kind of garbage does this girl think goes in food?!" KUSAYA Salted dried fish, it originated in the Izu Islands. Blueback fish, like mackerel or flying fish, are soaked in a salty, sticky brine called Kusaya Jiru and then sun dried. IT REEKS. "Just grilling the stuff is enough to get you a pile of complaints from all your neighbors!" "Ugh. Boiling it down makes the stench even more repugnant." "This is my special handmade Kusaya! I used flying fish and mahi-mahi... ... and then soaked them in Kusaya Jiru I carefully, preciously refined over and over!”

BlackSeafoodNoodlesCurryStenchDried Fish
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“She's using it just like Kapi, a fermented shrimp paste! By substituting Kusaya- which has a smell several times stronger- for the Kapi, the flavor of the curry becomes that much richer. And since Kusaya is made from fish, it makes sense that it would perfectly complement the fish stock traditionally used in Laksa! "What a robust flavor! My mouth is overflowing with the savory taste of seafood! Strangely, the more I chew, the better the smell becomes!" "She used seasonings like lemongrass along with coconut milk to give it a more expansive flavor."”

SeafoodSeasoningsCurryShrimpFermented
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
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“Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.”

RecipesSeafoodInterviewingCharlotte And Nicole
Book:Sweet Salt Air
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“A storm of fruity sweetness! A concerto of seafood and herbs! And a fragrant duet of thick lamb mousse and creamed root vegetables! All three glasses present their own colorful tableau that unfolds across your tongue! "Though each glass maintains a clear and unique flavor profile... ... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place. It's like a gorgeous richly colored show of mousses is dancing in my mouth!”

LayersSeafoodMousseAmuse BoucheVerrine
Book:食戟のソーマ 34 [Shokugeki no Souma 34]
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“All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.”

SeafoodPastaAfricanSicilyItalian CuisinePalermo
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.”

IngredientsCoastSeafoodItalian CookingEelsCod
Book:The Food of Love
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“In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.”

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Book:The Food of Love
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“After the simplicity of the gnocchi, the fish course was astonishing. Pellegrino had spent the entire day preparing the two red mullets. He had partially removed the heads and cleaned the fish through those small openings, leaving the bodies intact. Then he massaged each fish to loosen the flesh and bones, which he painstakingly removed without breaking the skin. The mullet flesh was combined with chopped spider crab, cream-softened bread, finely minced shallots, and a whisper of garlic, thyme, nutmeg, and butter, and then carefully stuffed back into the skin. Pellegrino returned the heads to their natural position and patted each fish into its original shape. He surrounded the stuffed mullets with vegetables and herbs and sealed all of it in parchment to poach gently in its own flavorful steam.”

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Book:The Book of Unholy Mischief
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“I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusiastic Italian, espousing the virtues of the seafood. She was standing at a battered wooden table in what appeared to be her own kitchen. After she finished showing off the fish, she beheaded and eviscerated them, and then washed them in a chipped white enamel bowl full of water that sat on the table. She put the cleaned pieces on a brightly painted platter, chosen, I'm sure, with less deliberation than our Jonathan would have required. She poured olive oil into a large, slightly dented pot that sat on a small two-burner stove and then in a flash chopped a couple of onions and a good amount of garlic and put them in the oil. While the aromatics became, well, aromatic, she cut up a half dozen fresh tomatoes and a healthy amount of herbs and added them to the pot. She stirred everything around, and before long she had all the fish and shellfish in the pot.”

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Book:Last Bite
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“Then together we prepared a magnificent tonno alla Siracusa, fresh from the sea. I showed l'Inglese how to slice little incisions in the fragrant flesh of the fish and fill them with a mixture of crushed garlic, cloves, and coriander. I loved the way he wielded a knife with the flamboyant gestures of his beautiful hands. Everything this man did with his hands had me fascinated. Once the fish was well stuffed with the garlic mixture, we added it to the pan containing the onions we had already softened. Tomatoes, white wine vinegar, and oregano were added next, and while the dish cooked it fill the air with a sumptuous aroma of garlic, herbs, and wine. This heady cocktail stimulated the passions of the hungry and impatient cooks.”

SeafoodItalian CookingRosa FioreL Inglese
Book:La Cucina
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“Shokado bento boxes were originally paint boxes, you know--- that's why they're divided up into squares like that. Anyway, in the top left are the appetizers. Wakasa winter mackerel, marinated in vinegar and served sashimi-style; Hinase oysters simmered in a sweet soy and mirin sauce; Kyoto-reared chicken, deep-fried in the Toji temple style using a yuba batter; vinegared Taiza crab; stewed Shishigatani pumpkin; and Omi beef, marinated and deep-fried Tatsuta-age style. All served bite-size. In the top right is what we call 'imobo'--- dried codfish stewed with ebi-imo taro. I've served it with grated yuzu from Mio. Should brighten up the flavor a little. Bottom right is a selection of sashimi: lightly salted Wakasa tilefish served on a bed of kelp, and Toyama winter yellowtail, sliced extra thin and wrapped in thin slices of lightly pickled Shogoin turnip. Try those with a bit of the shredded shio-kombu--- kelp simmered in soy sauce. And bottom left is the rice, cooked in soft-shelled turtle broth. It's a very delicate flavor, so you can eat it just like you would plain white rice. In that little sake cup is some squeezed ginger juice--- try drizzling that on the rice, if you like. It'll really bring out the flavor. The soup is white miso with chunks of millet cake. Take your time, and enjoy!”

VegetablesSeafoodSeasoningsSurf And TurfJapanese CuisineFun FactBentoBento Boxes
Book:The Restaurant of Lost Recipes
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“CHRISTMAS EVE MENU Foie gras with Caramelized Apples Salmon with lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters Three Ways Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Pepper, and Lardons Sophie's Spiced Langoustes (Spiny Lobster) à l'Armoricaine AND Crayfish and Shrimp with a Saffron-infused Aioli Dipping Sauce AND Moules à la Plancha with Chorizo”

SeafoodOystersChristmas EveMenuFrench Food
Book:Sophie Valroux's Paris Stars
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“WEDDING MENU FOR PIP ARNET AND JACK ROGERS Canapés Pacific oysters Peking duck pancakes, hoisin sauce Smoked eel crostini with fig paste Crepes with sugar-cured salmon or ocean trout Provençal vegetable tartlet with parmesan Entrées Pan-roasted blue eye trevalla Scallops and saffron Chilled tomato soup Sidedishes Glazed seasonal greens Roasted potatoes, rosemary and sea salt Mains Crispy-skinned duck breast, spinach, potato puree, mushrooms, port jus Slow-cooked Ashfield House lamb shoulder with fennel, braised lentils, roasted garlic and rosemary jus Galantine of chicken and hazelnuts, cress salad, olives, radish, hazelnut vinaigrette Baked mushroom tortellini with Gruyère Dessert Wedding cake plated and served with fresh berry compote and cream So far, so standard. She hadn’t chosen a wedding cake yet— Jack was keen on chocolate mud. Everyone loved chocolate, he argued. She’d annotated the menu, noting changes to local seasonal fish, like line-caught couta or hapuka, and some herbs to dress it up like thyme, basil and fennel. She’d asked Dan to drop the scallops, Pacific oysters and salmon. Barbecued local clams and pipis would be nice for a starter. She could harvest a few buckets herself down near North West Bay. Were clams wedding-ish enough?”

VegetablesWeddingHerbsSeafoodSeasoningsMenuSauces
Book:The Midsummer Garden
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“To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep lobster and lump crabmeat confined to supporting roles with fresh pasta, in ravioli and in sauces, rather than serving up whole Maine lobsters at "market price." Her Chicken Cacciatore de Provence was an upscale twist on a farmhouse classic that paired her love of exotic mushrooms, sun-dried tomatoes, and fresh herbs with imminently affordable cuts of chicken. She wanted to serve a Spiral Stuffed Pork Loin in a savory reduction with yam patties and fresh garden peas, in season, which lent itself to a marvelous visual presentation and tasted like Thanksgiving dinner all on one plate.”

VegetablesDishesHerbsSeafoodCuisinePastaMenuFood PreparationAngelina D Angelo
Book:Angelina's Bachelors
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“I'm intrigued by Jake's mention of the Castelli Farms pork. And anything made with wild boar. Perhaps a wild boar ragout with braised carrots and fennel. Sausages are a must, lamb and spicy pork, served with black pepper flecked polenta. Mussels steamed in sweet vermouth, a salad of chicory and fresh anchovies with a warm caper vinaigrette.”

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Book:Aftertaste: A Novel in Five Courses
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“CHRISTMAS EVE MENU Foie Gras with Caramelized Apples Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce Moules à la Plancha with Chorizo Selection of the Château's Cheeses Three Varieties of Bûche de Noël The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling." Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud." "How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season. "Twenty?" I answered. "Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut." "No alcohol?" I asked. "Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.”

ChristmasSeafoodOystersMenuFrench FoodCakesCrustacean
Book:The Secret French Recipes of Sophie Valroux
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