Swordfish Quotes

Fenchurch had red mullet and said it was delicious. Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her. “Why’s this fish so bloody good?” he demanded, angrily.

Well, suffering swordfish," exclaimed Fishlegs. "Hiccup is LEFTHANDED.

In Santa Barbara they stopped at a fish restaurant in what seemed to be a converted warehouse. Fenchurch had red mullet and said it was delicious. Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her. "Why's this fish so bloody good?" he demanded, angrily. "Please excuse my friend," said Fenchurch to the startled waitress. "I think he's having a nice day at last.

So, should we race to see how quickly we can consume the last tuna, swordfish, and grouper? Or race to see what can be done to protect what remains? For now, there is still a choice.

Just. Plain. [Fu*king.] Grilled. Swordfish.

(While interviewing The University Student:) 'Oh, poor Xinran. You haven't even got the various categories of women straight. How can you possibly hope to understand men? Let me tell you. When men have been drinking, they come out with a set of definitions for women. Lovers are "swordfish", tasty but with sharp bones. "Personal secretaries" are "carp", the longer you "stew" them, the more flavour they have. Other men's wives are "Japanese puffer fish", trying a mouthful could be the end of you, but risking death is a source of pride.' 'And what about their own wives?' 'Salt cod, because it keeps for a long time. When there is no other food, salt cod is cheap and convenient.

But you don't come to Palermo to stay in minimalist hotels and eat avocado toast; you come to Palermo to be in Palermo, to drink espressos as dark and thick as crude oil, to eat tangles of toothsome spaghetti bathed in buttery sea urchins, to wander the streets at night, feeling perfectly charmed on one block, slightly concerned on the next. To get lost. After a few days, you learn to turn down one street because it smells like jasmine and honeysuckle in the morning; you learn to avoid another street because in the heat of the afternoon the air is thick with the suggestion of swordfish three days past its prime.

Shepherd's pie'? 'Chili special'? Sounds like leftovers to me. How about swordfish? I like it fine. But my seafood purveyor, when he goes out to dinner, won't eat it. He's seen too many of those 3-foot-long parasitic worms that riddle the fish's flesh.

Hither, and thither, on high, gilded the snow-white wings of small, unspeckled birds; these were the gentle thoughts of the feminine air; but to and fro in the deeps, far down in the bottomless blue, rushed mighty leviathans, sword-fish, and sharks; and these were the strong, troubled, murderous thinkings of the masculine sea.

cilantro-and-lime-marinated swordfish with avocado sauce, a summer squash tart with goat cheese and mint, a large green salad, and homemade baguettes with black pepper butter that, yes, her mother churned herself like a pioneer woman. This will be followed by peach cobbler with a hot sugar crust topped with fresh whipped cream, and tiny squares of Japanese chocolate.

The bar was meant to look like a place where Hemingway might have hung out in the Bahamas. A stuffed swordfish hung on the wall, and fishing nets dangled from the ceiling. There were lots of photographs of people posing with giant fish they had caught, and there was a portrait of Hemingway. Happy Papa Hemingway. The people who came here were apparently not concerned that the author later suffered from alcoholism and killed himself with a hunting rifle.

A high intake of omega-3 fatty acids has also been linked with improved semen quality and reproductive hormone levels in men,III as well as a reduced risk of ovulatory problems and improved fertility in women. The potential hitch is that some sources of fish and seafood are high in mercury, which is a concern for the fetus’s developing brain in utero. To avoid mercury in seafood, put king mackerel, marlin, orange roughy, shark, swordfish, and tilefish on your no-buy list; stick with wild salmon, sardines, mussels, rainbow trout, and Atlantic mackerel.IV

He remembered the time hi fished the female of a pair of swordfish. The male always lets the female eat first, and she, by biting the hook, struggled in a wild, desperate and panicky battle that soon exhausted her. All the time the male stayed with her, crossing the line and circling her partner on the surface. He was so close that the old man had been afraid that he would cut the rope with his tail, which was sharpened like a scythe and almost of that shape and size. The old man put the hook in, hit her, caught the sword, edge like sandpaper and pounded on the tip of the head until her color became almost like the back of a mirror, and then, with the boy's help, lifted her up to put her on board. The male stayed on the side of the boat. Later, when the old man cleaned the strings and prepared the harpoon, the male jumped very high in the air, next to the boat, to see where his partner where, and finally he plunged into the deepest, with blue-reddish wings, that were his pectoral fins, spread wide and with all stripes of the same color in sight. "He was beautiful," recalled the old man, "and he stayed until the end.

But compared with much of the rest of the world, Europe is a beacon of enlightenment. Among the many amazing and depressing facts in his book, Roberts gives a list of all the aquatic life incidentally killed—the bycatch, as it is known—by a fishing boat in the Pacific Ocean in the process of legally catching 211 mahi-mahi. Among the aquatic animals hauled aboard and tossed back dead after a single sweep were: 488 turtles 455 stingrays and devil rays 460 sharks 68 sailfish 34 marlin 32 tuna 11 wahoo 8 swordfish 4 giant sunfish This was legal under international protocols. The hooks on the longlines were certified as “turtle friendly.” All this was to give 211 people a dinner of mahi-mahi. —

take tuna. Among the other 145 species regularly killed — gratuitously — while killing tuna are: manta ray, devil ray, spotted skate, bignose shark, copper shark, Galapagos shark, sandbar shark, night shark, sand tiger shark, (great) white shark, hammerhead shark, spurdog fish, Cuban dogfish, bigeye thresher, mako, blue shark, wahoo, sailfish, bonito, king mackerel, Spanish mackerel, longbill spearfish, white marlin, swordfish, lancet fish, grey triggerfish, needlefish, pomfret, blue runner, black ruff, dolphin fish, bigeye cigarfish, porcupine fish, rainbow runner, anchovy, grouper, flying fish, cod, common sea horse, Bermuda chub, opah, escolar, leerfish, tripletail, goosefish, monkfish, sunfish, Murray eel, pilotfish, black gemfish, stone bass, bluefish, cassava fish, red drum, greater amberjack, yellowtail, common sea bream, barracuda, puffer fish, loggerhead turtle, green turtle, leatherback turtle, hawksbill turtle, Kemp’s ridley turtle, Atlantic yellow-nosed albatross, Audouin’s gull, balearic shearwater, black-browed albatross, great black-backed gull, great shearwater, great-winged petrel, grey petrel, herring gull, laughing gull, northern royal albatross, shy albatross, sooty shearwater, southern fulmar, Yelkouan shearwater, yellow-legged gull, minke whale, sei whale, fin whale, common dolphin, northern right whale, pilot whale, humpback whale, beaked whale, killer whale, harbor porpoise, sperm whale, striped dolphin, Atlantic spotted dolphin, spinner dolphin, bottlenose dolphin, and goose-beaked whale. Imagine being served a plate of sushi. But this plate also holds all of the animals that were killed for your serving of sushi. The plate might have to be five feet across.

The various seafood guides usually rank farmed fish based on safety for consumers as well as on environmental impacts. Currently, it’s really hard to find out where or how animals were raised, what they have consumed that you don’t want to have as a part of you, or how long they have been sitting in storage, accumulating things you also do not want to have as a part of you. What most guides do not tell you is whether the fish are plant-eaters or carnivores, nor do you learn their likely age, and these things matter a lot for two reasons. The higher up the food chain, and the older the animal, the greater the concentration of contaminants: tuna, shark, swordfish, halibut, and in fact, most of the fish in the counter fit into this category. It takes a much greater investment from the ecosystem, pound for pound, to make a ten-year-old fish-eating tuna than a one-year-old plant-eating catfish. For those who want to eat low on the food chain with lowest risk of contaminants, farmed catfish, tilapia, carp, and certain mollusks are the best choices, but even so, it makes a difference where and how they were raised.

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.

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.

Aren’t you going to ask me what kind of boat I own?” he asked. “Sure. What kind of boat do you own?” “A sailboat.” “That’s nice. The coals are ready. I’ll just dab some herb butter on the swordfish and we’ll be eating in no time.” Travis shook his head at Cat’s lack of interest in the possibilities of sailing with him. “Are you sure you like sailing?” he asked. “I love the ocean,” Cat said as she spread a sheen of butter over the swordfish. “I don’t know beans about rag sailing. So if you’re one of those avid sailors who expects me to care about sloops and catamarans and jibs and the six thousand boring shapes of canvas you can hang from masts, you’re going to be one disappointed puppy.” Travis smiled ruefully. “I learned a long time ago that my love of wind, sail, and water isn’t something most people give a damn about.” “Like me and photography. I could go on for hours about light and texture, shape and weight and shadow and—Get the door for me, would you?” He opened the door and followed Cat out to the back deck. Her hands were full of fresh swordfish. His eyes approved her unconscious grace as she bent over the grill. “But I’m more than willing to listen to you talk about wind and all,” she said without looking up. “I’ll even make soothing noises, as long as there isn’t a pop quiz at the end.” He laughed out loud. “Some other night, maybe. I won’t ask that much of a sacrifice on our first date.

Finally, he says, “What is the shortest distance between two points?” I look at him in the rearview mirror. “Swordfish.” “Come again?” “It’s a joke from an old movie. What’s the secret password? Swordfish.” “I see. Well, it is not swordfish this time. Would you like to know the answer?” “Sure.” I hit the accelerator. Feel the RPMs rumble from my feet and up into my chest as the Charger tears up the cracked desert road, leaving a gray cloud behind us. The Magistrate takes my Colt and puts one bullet in the chamber. Spins it and slams it shut. Puts the gun to his head and pulls the trigger. Nothing happens. He says, “The answer is death. In nothingness, distance has no meaning.” “But death isn’t nothingness. I’m dead and I’m here now.” He puts the Colt to my head. “Perhaps you are not dead enough.” “I still think ‘swordfish’ is a better answer.” “But you are not the one asking the question.” He pulls the trigger.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

Instead you might consider adopting a simple routine: 1. Keep a notepad at your bedside. 2. Every morning, when you wake up, or every night, when you go to bed, use the notepad to list five things that happened the day before that you’re grateful for. These objects of gratitude occasionally will be big (a job promotion, a great first date), but most of the time, they will be small (sunlight streaming in through the bedroom window, a kind word from a friend, a piece of swordfish cooked just the way you like it, an informative article in a magazine). 3. You will probably feel a little silly and even self-conscious when you start doing this. But if you keep it up, you will find that it gets easier and easier, more and more natural. You also may find yourself discovering many things to be grateful for on even the most ordinary of days. Finally, you may find yourself feeling better and better about your life as it is, and less and less driven to find the “new and improved” products and activities that will enhance it.

Soap is a waste of time too. What good is soap in a zombie situation? Soap sometimes imagines himself trapped in his mother’s soap boutique. Zombies are coming out of the surf, dripping wet, hellishly hungry, always so fucking slow, shuffling hopelessly up through the sand of Manhattan Beach. Soap has barricaded himself in Float with his mother and some blond Japanese tourists with surfboards. “Do something, sweetheart!” his mother implores. So Sweetheart throws water all over the floor. There’s the surfboards, a baseball bat under the counter, some rolls of quarters, and a swordfish mounted up on the wall, but Sweetheart decides the cash register is best for bashing. He tells the Japanese tourists to get down on their hands and knees and rub soap all over the floor. When the zombies finally find a way into Float, his mother and the tourists can hide behind the counter. The zombies will slip all over the floor and Sweetheart will bash them in the head with the cash register. It will be just like a Busby Berkeley zombie musical.

Beyond these, illuminated by past summers, one summer remained that stayed the sun long into the night after you had watched the others; others with their fathers knee-deep, belly-button unconcerned, roly-poly mothers stretching out of the sea. Whiter than starch hands on bat and ball, you failed to catch. Tents, buckets, spades; others that went on digging barricades. You castle-bound, spying on princesses, honey-gold, singing against the blue, if touched surely their skin would ooze? Aware of own smell, skin-texture, sun in eyes, lips, toes, the softness underneath, in between, wondering what miracle made you, the sky, the sea. Conscious of sound, gulls hovering, crying, or silent at rarer intervals, their swift turns before being swallowed by the waves. Then no sound, all suddenly would be soundless, treading softly, dividing rocks with fins, and sword-fish fingers plucking away clothes, that were left with your anatomy, huddled like ruffled birds waiting. A chrysalis heart formed on the water’s surface, away from the hard-polished pebbles, sand-blowing and elongated shadows. Away, faster than air itself, dragon-whirled. Be given to, the sliding of water, to forget, be forgotten; premature thoughts—predetermined action. In a moment fixed between one wave and the next, the outline of what might be ahead. On your back, staring into space, becoming part of the sky, a speckled bird’s breast that opened up at the slightest notion on your part. But the hands, remember the hands that pulled your legs, that doubled you up, and dragged you down? Surprised at non-resistance. Voices that called, creating confusion. Cells tighter than shells, you spinning into spirals, quick-silver, thrashing the water, making stars scatter. Narcissus above, staring at a shadow-bat spreading out, finally disappearing into the very centre of the ocean. They were always there waiting by the edge, behind them the cliffs extended. Your head disembodied, bouncing above the separate force of arms and legs, rhythmical, the glorious sensation of weightlessness, moon-controlled, and far below your heart went on exploring, no matter how many years came between, nor how many people were thrust into focus. That had surely been the beginning, the separating of yourself from the world that no longer revolved round you, the awareness of becoming part of, merging into something else, no longer dependent upon anyone, a freedom that found its own reality, half of you the constant guardian, watching your actions, your responses, what you accepted, what you might reject.

Someone had told me, years ago, that Key West’s latitude was the northernmost from which the Southern Cross was visible. I had glimpsed it just once, in 1980, while on a night swordfishing trip in the Gulf Stream. It hung a hand’s width above the horizon in the southwest—four stars like the points of a crystal kite. On

Which fish dresses the best? A: A swordfish because it always looks sharp!

There wasn’t a hamburger or hot dog in sight at the family picnic. Trays of lasagna, eggplant parmigiana, swordfish, clams on the half shell, steamed mussels, calamari salads, veal rollatini, stuffed artichokes, and more covered the redwood picnic tables. The tuna casserole and noodle salad brought by the few cousins who had married non-Italians were politely put on a separate picnic table and went untouched.

Already this sun was pouring its wrath into the blue Indian ocean where swordfish and marlin cruised like silver-blue attenuated warheads in their green-gold depths...

Did you like my tribute to the town?" "I did, but why a swordfish?" "The day you pelted me in the face with a swordfish funnel cake, and by the way--what the fuck--was when my admiration for you turned into something more.

I ripped off fresh mint leaves for tea, dill to stuff inside whole fish, flat-leaf parsley and sprigs of thyme for my braised beef, cilantro for my chicken tagine. In the spring, I waited patiently for slim blades of chive to appear for my swordfish tartare. In the summer, I bought bunches of purple basil for a tomato salad.

I yield to no one in my admiration of the performance of Coastal Command from early 1943 until the end of the war. It was magnificent. Nevertheless, owing to the inadequate weapons provided to both R.A.F. and F.A.A. aircraft and to the lack of training previously described, early results were very disappointing. Despite published claims, it is a fact that only one German submarine was sunk by the unaided effort of aircraft of Coastal Command or of the Fleet Air Arm from the start of the war until August 1941, and this was killed at anchor by the Warspite’s Swordfish at the second battle of Narvik. After that date, kills quickly increased until in 1943 success became the order of the day. But this should not have taken three years of war and millions of tons of lost shipping to achieve.

I like to rest my noggin on a nice firm block of man meat, not wallow in the wetlands, you silly swordfish.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: Regeneration Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arctic char Bamboo shoots Barley Beer Belgian endive Bigeye tuna Bitter melon Black bass Black chokeberry Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bottarga Capers Carrots Caviar (sturgeon) Celery Chamomile tea Cherries Cherries (dried) Chestnuts Chia seeds Chile peppers Chinese celery Cockles (clam) Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Dark chocolate Eastern oysters Eggplant Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Goji berries Grapes Gray mullet Green beans Green tea Hake Halibut John Dory (fish) Kale Kiwifruit Lychee Mackerel Mangoes Manila clams Mediterranean sea bass Mustard greens Nectarines Olive oil (EVOO) Onions Oregano Pacific oysters Peaches Peanuts Peppermint Persimmon Pistachios Plums Pomegranates Pompano (fish) Pumpkin seeds Puntarelle Purple potatoes Radicchio Rainbow trout Raspberries Razor clams Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Redfish Rice bran Rosemary Saffron Salmon Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spinach Spiny lobster Squash blossoms Squid ink Strawberries Sultana raisins Sunflower seeds Swiss chard Swordfish Tardivo di Treviso Thyme Truffles Tuna Turmeric Walnuts Wasabi Watercress Whole grains Yellowtail (fish)

Defense: DNA Protection Acerola Almond butter Almonds Anchovies Apricots Arctic char Arugula Bamboo shoots Basil Bigeye tuna Black bass Black tea Blueberries Bluefin tuna Bluefish Bok choy Bottarga Brazil nuts Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Carrots Cashew butter Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherry tomatoes Chestnuts Cockles (clam) Coffee Concord grape juice Dark chocolate Eastern oysters Eggplant Fiddleheads Fish roe (salmon) Flax seeds Grapefruit Gray mullet Green tea Guava Hake Halibut Hazelnuts John Dory (fish) Kale Kiwifruit Lychee Macadamia nuts Mackerel Mangoes Manila clams Marjoram Mediterranean sea bass Mixed berry juice Nectarines Olive oil (EVOO) Oolong tea Orange juice Oranges Oyster sauce Pacific oysters Papaya Peaches Peanut butter Peanuts Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pompano Pumpkin seeds Rainbow trout Red black-skin tomatoes Red mullet Redfish Romanesco Rosemary Rutabaga Sage Salmon San Marzano tomato Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spiny lobster Squash blossoms Squash seeds Squid ink Strawberries Sunflower seeds Swordfish Tahini Tangerine tomatoes Thyme Truffles Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Sushi," I announced, hoping to set him at ease. I then proceeded to tick off my favorites- chutoro (fatty tuna belly), hamachi (yellowtail), anago (conger eel), and uni (sea urchin). I then added on saba (mackerel). Aside from being cheap, it has a lustrous metallic tang, like the blood-dark portions of bluefish and swordfish.

most large-fish species, including cod, marlin, swordfish, and tuna, are critically endangered, and huge dead zones are appearing in our oceans, silent places devoid of life. It

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

The swordfish.

I called them “toxic foods” because they are unhealthful and can cause harm to your future baby. They include swordfish, shark, king mackerel, and tilefish, soft cheeses and unpasteurized milk, hot dogs, luncheon meats, deli meats, raw or smoked seafood, raw or undercooked meat, unwashed vegetables, raw vegetable sprouts, unpasteurized juices, liver, saturated fats, trans fats, partially hydrogenated oils, added sugars including high-fructose corn syrup, refined flour, and herbal preparations.

He sold smoked bluefish pâté and cocktail sauce, lemons, asparagus, corn on the cob, sun-dried tomato pesto, and fresh pasta. He sold Ben & Jerry's, Nantucket Nectars, frozen loaves of French bread. It was a veritable grocery store; before, it had just been fish. Marguerite inspected the specimens in the refrigerated display case; even the fish had changed. There were soft-shell crabs and swordfish chunks ("great for kebabs"); there was unshelled lobster meat selling for $35.99 a pound; there were large shrimp, extra-large shrimp, and jumbo shrimp available with shell or without, cooked or uncooked. But then there were the Dusty staples- the plump, white, day-boat scallops, the fillets of red-purple tuna cut as thick as a paperback novel, the Arctic char and halibut and a whole striped bass that, if Marguerite had to guess, Dusty had caught himself off of Great Point that very morning.

Bobby Flay taught me the secret trick to shucking at a party at Bruce and Eric Bromberg's house out in East Hampton. They're all huge now, Bruce and Eric with Blue Ribbon et al. and Bobby with Mesa Grill et al., new cookbooks, and a television show. They put me to work at the enormous four-sided grill they'd set up in the backyard next to the roasting pit where a cuchinillo (young suckling pig) was being basted on a spit, turning darker shades of pink. I had no idea who Bobby was at the time, and the two of us were working side by side, flipping peppers and onions, zucchinis, squash, swordfish steaks, and New York strips. Fresh out of the Cordon Bleu, I thought I was pretty hot shit, ordering Bobby around like a redheaded stepchild. He was very nice about it. Took my guff and told the other grill cooks to listen to the chef. It was the best cooking time I ever had, feeling like I was one of the guys. When I found out who Bobby Flay was, I was mortified. And then I thought, Wow, he was so cool. He never once pulled rank or made me feel like I didn't know what I was doing. He let me be in control. I guess that's what happens when you're the real McCoy. You don't need to piss on other people to make yourself feel better.

The 2017 report categorizes fish into three groups: best choices, good choices, and choices to avoid (highest mercury levels):  Best choices include catfish, haddock, salmon, shrimp, tilapia, and canned light tuna.  Good choices include bluefish, grouper, halibut, and canned albacore/white tuna.  Choices to avoid are king mackerel, marlin, orange roughy, shark, swordfish, tilefish (sourced from the Gulf of Mexico), and bigeye tuna.

there was a choice of roast breast of flamingo, tortoise stew, roast tortoise with lemon and garlic, and crayfish, oysters, and grilled swordfish from the nearby fishing village of Cojímar. There was also grilled venison sent by a government minister from Camagüey who owned livestock and, the most obscure delicacy of all, grilled manatee. The guests drank añejo rum and smoked Montecristo cigars.

((هل سمعت من قبل بساحرٍ يُدعى (هَاري هُوديني)؟ عموماً؛ لم يكن هاري مثل سحرة اليوم لا يشغلهم إلا نِسَب المشاهدة فحسب؛ لقد كان محترفاً بمعنى الكلمة. كان بإمكانه أن يُخفي ((فيلاً ضخماً)) على مسرحه أمام الآلاف من المشاهدين؛ هل تدري كيف؟! توجيه الإدراك: ما تراه العين وتسمعه الأذن= يصدقه العقل)). لعل تلك الكلمات التي أوردها كاتب السيناريو الأمريكي وأحد المساهمين في شركة (Wetwork Tactical) للسلاح والخدمات الأمنية (سكيب وودز - Skip Woods) على لسان (ج. ترافولتا - جابريال) في فيلمه الشهير والقريب من موضوع بحثنا (Swordfish) والذي تم عرضه قبيل أحداث سبتمبر بشهور = مدخلاً نسعى من خلاله جمع ما تفرق في ثنايا البحث والتأكيد على أهم الأفكار التي وردت فيه. فمن السهل الميسور أن نتفهم إخفاء ((فيل ضخم)) على خشبة المسرح إذا ما قارناه بقدرة صانعي الرأي العام على إخفاء ((الطيف الإسلامي)) بتاريخه وتنوعاته، واختزالها في نمط وحيد ثم الزيادة في تشويه هذا النمط، وتقديم المقابل له بصورة تخلو حتى من المحافظة الدينية، ويوم يتم اختيار مقابل ديني يتم اختياره متصوفاً منسحباً من أية مسؤولية أو فاعلية اجتماعية. وما كان للأمر أن يتم لولا الرؤية مجهريةِ العدسة، وانتقائيةِ الزاوية، التي فرضتها أجهزة الإعلام على المشاهد، أو النظر من ثقب الورقة كما سماه ل.كوليشكوف. تلك الرؤية المجهرية التي تُضخم جزءاً من الصورة بقدر ما تعزل أجزاء أخرى. فكما تُبرَز صور ضحايا العمليات الإرهابية والقتلى من النساء والأطفال= تعزل مُبرِّرات العداء والصراع، وسياقه التاريخي الحديث، ودوافع توتره، خاصَّة من ناحية الولايات المتحدة الأمريكية. ومن خلال التضخيم والاستبعاد والعزل تتم عملية توجيه الإدراك، ومن هنا نفهم العلاقة بين سحر الشاشة وحيل (هَاري هُوديني) السحرية. ومن هنا نفهم أيضاً سبب الحرص على الـ (political priming)، أو السيطرة التامة على مصادر تشكيل الانطباعات الأولى من خلال شبكات من المحللين والبرامج، والانفرادات والتسريبات الصحفية المبكرة والملغمة. مُشاهِد السينما يرى الشارع امتداداً للمشهد الذي يتركه للتو، الإنتاج بواسطة تقنياته يترك الانطباع بأن العالم الخارجي ليس إلا امتداداً لما يُصار إلى اكتشافه في الأفلام، وما تريه السينما للجمهور وتُسمعه لهم هو ما يشكل عقولهم ويوجه تصرفاتهم. وهكذا نجد أن عزل واستبعاد السياقات التاريخية ودوافع الصراع بل وتشويه وتزييف الحقائق إنما يهدف بشكل أساسي لإعادة إنتاج الواقع؛ ليكون الواقع بالنسبة للمشاهد هو ما يراه على الشاشة، وتكون النتيجة النهائية هي: عزل الإسلاميين مجتمعياً، واستمرار التجانس الثقافي متناسقاً على النحو الذي يخدم الدولة الحديثة وصانعي القرار وحماة المصالح فيها.

Another incident, which at first seemed unrelated to the K-129 loss, further complicated the developing life-and-death drama unfolding in the North Pacific. A Japanese spy, operating undercover near a U.S. Navy facility on Honshu Island, observed a damaged American submarine put into port on March 17. The American attack submarine USS Swordfish sailed into the huge U.S. Navy base at Yokosuka, needing repairs. The submarine was apparently not attempting to hide the damage to its conning tower, since it entered the navy yards at the mouth of Tokyo Bay, on the surface, in broad daylight.

A second fact refutes the Soviet theory about the involvement of the American boat in the K-129 disaster. The USS Swordfish, which was based at Pearl Harbor, would certainly not have sailed thousands of miles from the site of the K-129 to Yokosuka, Japan, for emergency repairs, when its home port was less than four hundred miles away. The Swordfish, commanded by Captain John T. Rigsbee, had slight damage to its periscope housing and upper conning tower. Captain Rigsbee had the repairs done at Yokosuka so he could quickly return to his mission. The U.S. Navy will not reveal exactly what that mission was, but it is reasonable to surmise it had something to do with surveillance of Communist activities surrounding the recently pirated intelligence ship, USS Pueblo. The Americans had assigned every available asset to determine what the North Koreans were doing with the captured ship.

What finally grabbed the attention of the Soviet intelligence agents about the Swordfish report was the timing: The American submarine had entered port only a few days after K-129 went missing. Soviet naval intelligence quickly seized on this tidbit to make the erroneous assumption that the Americans were complicit in the loss of their submarine. This fallacious interpretation of human intelligence became one of the enduring myths of the K-129 incident and may have led to a horrific act by the Soviet navy—the revenge sinking of an American submarine two months later, in another part of the world.

The widely held theory that K-129 was sunk by an American submarine became gospel for Soviet mariners, who still cling to this story today. Another former Soviet officer, Admiral Viktor A. Dygalo, claimed to have seen wreckage photographs showing an opening in the bottom of the doomed Soviet boat that could only have been caused by the Swordfish’s conning tower ramming and punching a hole in its hull. In reality, the ramming of K-129 by the American submarine as the cause of the sinking is not only implausible, but technically impossible.