Seafood Quotes

“As I got closer to the fence, I held my shirt over my nose to block the smell. One stallion waded through the muck and whinnied angrily at me. He bared his teeth, which were pointed like a bear's.I tried to talk to him in my mind. I can do that with most horses.I'm going to clean your stables. Won't that be great?Come inside! Eat you! Tasty half-blood!Usually this gets me VIP treatment in the equestrian world, not this time.Poseidon can come in, too! We will eat you both! Seafood! The other horses chimed in as they waded through the field.”

“As I got closer to the fence, I held my shirt over my nose to block the smell. One stallion waded through the muck and whinnied angrily at me. He bared his teeth, which were pointed like a bear's.I tried to talk to him in my mind. I can do that with most horses.I'm going to clean your stables. Won't that be great?Come inside! Eat you! Tasty half-blood!Usually this gets me VIP treatment in the equestrian world, not this time.Poseidon can come in, too! We will eat you both! Seafood! The other horses chimed in as they waded through the field.”

“The lack of information is what makes one go to the desert in search of some seafood.”

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

“Sharks don’t eat seafood because they like it, but because chicken can’t swim.”

“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 know genes are a big deal, son, but they're not the be-all and end-all." Rob slowed to a halt at the lights, wishing the dickhead behind would back off. "If they were, you'd be in a seafood salad and I'd be in prison.”

“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.”

“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.”

“Now, a month later, I sit, foggy, a similar state of mind, in a different seafood restaurant with a locals-know-every-secret bar, two happy hour martinis downed, fidgeting with my napkin below the lip of the table, and I barely hear Wendy ask me another question. She brought a bag of them tonight.”

“Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.”