Seafood Eating 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. Hi, I told him. I'm going to clean your stables. Won't that be great? Yes! The horse said. Come inside! Eat you! Tasty half-blood! But I'm Poseidon's son, I protested. He created horses. Usually this gets me VIP treatment in the equestrian world, not this time. Yes! The horse agreed enthusiastically. Poseidon can come in, too! We will eat you both! Seafood! Seafood! The other horses chimed in as they waded through the field.

Poseidon can come in too! We will eat you both! Seafood!

I remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn't eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it'd be set with a heaping double portion, served alongside the various other preferences that made you, you.

I lost hope when I saw the horses’ teeth. 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. Hi, I told him. I’m going to clean your stables. Won’t that be great? Yes! The horse said. Come inside! Eat you! Tasty half-blood! But I’m Poseidon’s son, I protested. He created horses. Usually this gets me VIP treatment in the equestrian world, but not this time. Yes! The horse agreed enthusiastically. Poseidon can come in, too! We will eat you both! Seafood!

Why does Sea World have a seafood restaurant I'm halfway through my fish burger and I realize Oh man....I could be eating a slow learner.

I said, "I'll take the T-bone steak." A soft voice mooed, "Oh wow." And I looked up and realized The waitress was a cow. I cried, "Mistake--forget the the steak. I'll take the chicken then." I heard a cluck--'twas just my luck The busboy was a hen. I said, "Okay no, fowl today. I'll have the seafood dish." Then I saw through the kitchen door The cook--he was a fish. I screamed, "Is there anyone workin' here Who's an onion or a beet? No? Your're sure? Okay then friends, A salad's what I'll eat." They looked at me. "Oh,no," they said, "The owner is a cabbage head.

Seafood has less of an ecological impact, and pigs are smart," said Tory. "You shouldn't eat anything that knows how to play fetch. It's rude.

I shrugged. "What do you want to eat?" "Hamburger, fries, steak, pasta, seafood? And..." I glanced at him when he didn't continue. He had a secret smile on his lips. What the hell was he thinking now? "And?" I prompted . "You," he replied. I could hear the smile in his voice. I rolled my eyes. Yeah, right. Me and possibly the whole blonde population, I thought darkly.

And there was shame in being human: the shame of knowing that twenty of the roughly thirty-five classified species of sea horse worldwide are threatened with extinction because they are killed “unintentionally” in seafood production.

Frank says that people who eat seafood are going to Hell.” “Great,” Linus said. “Now that I know fish are aware of the concept of Hell, I’m questioning everything.

Arista," the wizard said, "sharks don't eat seafood because they like it, but because chickens don't swim. We all do the best we can with the tools we have, but at some point you have to ask yourself where the tools came from.

Those less fortunate eat dried fish while the truly destitute fight with the spiny shells of crabs or lobsters. Decades later, my father will find it incomprehensible that Americans crave what in his childhood was considered repugnant fare.

It reminds me of going to a seafood buffet with Dad when he took me to a conference in New Orleans. Dad got this intensely focused look on his face. Don't eat the filler, he said, meaning breadsticks, tiny sandwiches, even the beautiful, tiny-but-flavorless cakes. Dad made a beeline for the crab legs, crawdads, and seared tuna. Breathless small talk right now would be breadsticks.

Seafood poisoning, a cigarette lit as the person is drifting off to sleep and that sets fire to the sheets or, worse, to a woollen blanket; a slip in the shower—the back of the head—the bathroom door locked; a lightning bolt that splits in two a tree planted in a broad avenue, a tree which, as it falls, crushes or slices off the head of a passer-by, possibly a foreigner; dying in your socks, or at the barber’s, still wearing a voluminous smock, or in a whorehouse or at the dentist’s; or eating fish and getting a bone stuck in your throat, choking to death like a child whose mother isn’t there to save him by sticking a finger down his throat; or dying in the middle of shaving, with one cheek still covered in foam, half-shaven for all eternity, unless someone notices and finishes the job off out of aesthetic pity; not to mention life’s most ignoble, hidden moments that people seldom mention once they are out of adolescence, simply because they no longer have an excuse to do so, although, of course, there are always those who insist on making jokes about them, never very funny jokes.

remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn’t eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it’d be set with a heaping double portion, served alongside the various other preferences that made you, you.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

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.

A woman named Cynthia once told me a story about the time her father had made plans to take her on a night out in San Francisco. Twelve-year-old Cynthia and her father had been planning the “date” for months. They had a whole itinerary planned down to the minute: she would attend the last hour of his presentation, and then meet him at the back of the room at about four-thirty and leave quickly before everyone tried to talk to him. They would catch a tram to Chinatown, eat Chinese food (their favourite), shop for a souvenir, see the sights for a while and then “catch a flick” as her dad liked to say. Then they would grab a taxi back to the hotel, jump in the pool for a quick swim (her dad was famous for sneaking in when the pool was closed), order a hot fudge sundae from room service, and watch the late, late show. They discussed the details over and over again before they left. The anticipation was part of the whole experience. This was all going according to plan until, as her father was leaving the convention centre, he ran into an old college friend and business associate. It had been years since they had seen each other, and Cynthia watched as they embraced enthusiastically. His friend said, in effect: “I am so glad you are doing some work with our company now. When Lois and I heard about it we thought it would be perfect. We want to invite you, and of course Cynthia, to get a spectacular seafood dinner down at the Wharf!” Cynthia’s father responded: “Bob, it’s so great to see you. Dinner at the wharf sounds great!” Cynthia was crestfallen. Her daydreams of tram rides and ice cream sundaes evaporated in an instant. Plus, she hated seafood and she could just imagine how bored she would be listening to the adults talk all night. But then her father continued: “But not tonight. Cynthia and I have a special date planned, don’t we?” He winked at Cynthia and grabbed her hand and they ran out of the door and continued with what was an unforgettable night in San Francisco. As it happens, Cynthia’s father was the management thinker Stephen R. Covey (author of The Seven Habits of Highly Effective People) who had passed away only weeks before Cynthia told me this story. So it was with deep emotion she recalled that evening in San Francisco. His simple decision “Bonded him to me forever because I knew what mattered most to him was me!” she said.5 One simple answer is we are unclear about what is essential. When this happens we become defenceless. On the other hand, when we have strong internal clarity it is almost as if we have a force field protecting us from the non-essentials coming at us from all directions. With Rosa it was her deep moral clarity that gave her unusual courage of conviction. With Stephen it was the clarity of his vision for the evening with his loving daughter. In virtually every instance, clarity about what is essential fuels us with the strength to say no to the non-essentials. Stephen R. Covey, one of the most respected and widely read business thinkers of his generation, was an Essentialist. Not only did he routinely teach Essentialist principles – like “The main thing is to keep the main thing the main thing” – to important leaders and heads of state around the world, he lived them.6 And in this moment of living them with his daughter he made a memory that literally outlasted his lifetime. Seen with some perspective, his decision seems obvious. But many in his shoes would have accepted the friend’s invitation for fear of seeming rude or ungrateful, or passing up a rare opportunity to dine with an old friend. So why is it so hard in the moment to dare to choose what is essential over what is non-essential?

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo