About Quote by Yotam Ottolenghi

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

— Geoffrey Zakarian

After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the…

— Jonathan Miles

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

— Tom Douglas

No one can pretend to say that a fish is ever killed by heat, for many kinds of fish, in the middle of summer,…

— Antonie van Leeuwenhoek

People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.

— Guy Fieri

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

— Tom Douglas

Snapper is pretty forgiving for a white fish. The skin crisps up beautifully, which holds it together.

— Chris Morocco

I have other fish to fry.

— Miguel de Cervantes

I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a…

— Alton Brown

I like to fish when it's not too hot.

— Josh Turner

For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.

— Jonathan Miles

The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with…

— Jonathan Miles