33 Quotes About Seafood

The first course arrives, a riff on bouillabaisse, with a deep-fried mussel-stuffed zucchini blossom, a small square of seared rockfish, a crouton topped with rouille, that garlicky red pepper-infused aioli that is the traditional topping, all in a small puddle of saffron-infused fish broth. And we are off to the races.

Chef had made paella, studded with linguica and chunks of lobster meat and fresh clams,

Tadokoro, what's your favorite kind of bowl?""Um, I-I don't know if it's a bowl, per se, and I know it's not made with meat...... but at home we'd grill scallops on a hibachi grill. When the shell popped open, we'd put a little butter and soy sauce inside...and then we'd put it all over fresh, hot white rice. It was really yummy!

Wow, look at him go! I've never seen anyone fillet a whole salmon that quickly!""You looked pretty impressive when you butchered that monkfish, y'know.""W-what?! B-but I could never do it that fast. And Kurokiba isn't just fast... there's no hesitation or waste in any of his movements. He's gotten even better since I faced him in the Fall Classic!

A steaming plate appeared in front of Lex- the crab wontons, nestled in a lettuce leaf. Blond deep-fried dumplings.Maybe she'd walk out without braining George...Another waiter swept past their table holding two platters of Crustaceans' signature entree. Rich, briny crab. Nutty brown butter.

The cloudy-eyed heads of the fish were stoically averted from the bare fronds of their ribs. The baby octopus wasn't moving, but the few he'd seen looked perfect, purple and white beneath a yellow haystack of frizzled ginger.