A Quote by Tom Douglas

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage. — © Tom Douglas
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
I like to have fish and salad - mackerel, Dover sole or gurnard, and I usually pan-fry it or use the barbecue. I make salad with avocados, tomato, lettuce and spring onions, with an olive oil and red wine dressing.
People love salmon - but not all salmon is created equal. Farmed fish can be fed yucky things, with harmful side effects to both the fish themselves and to the waters they call home.
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
It would be a miracle of God if it happened. I know it... If God wills it, the summer rains will fill the wadis... and the salmon will run the river. And then my countrymen... all classes and manner of men-will stand side by side and fish for the salmon. And their natures, too, will be changed. They will feel the enchantment of this silver fish... and then when talk turns to what this tribe said or that tribe did... then someone will say, Let us arise, and go fishing.
Salmon. Salmon, salmon, salmon, salmon. I eat so much salmon at these weddings, twice a year I get this urge to swim upstream.
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
That is no country for old men. The young In one another's arms, birds in the trees - Those dying generations-at their song, The salmon-falls, the mackerel-crowded seas, Fish, flesh, or fowl, commend all summer long Whatever is begotten, born, and dies. Caught in that sensual music all neglect Monuments of unaging intellect.
I just try to stick to clean foods, anything grilled like salmon, chicken, fish, brown rice, and veggies. I do have a really big sweet tooth, so I try to curb my cravings with fruit instead.
We are also working on the restoration of salmon runs, and we are doing a new process of mass marking with these fish so we can tell the wild fish from the hatchery fish.
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.
I'm a big fish eater. Salmon - I love salmon. My sister loves Chinese food and sushi and all that. I'm not as big of a fan, but she likes it so we eat it a lot. So I'm beginning to like it more. I don't like the raw sushi. I liked the cooked crab and lobster and everything.
Or. I hate that word. It’s two letters long and stuffed to the gills with reasonable doubt.
We live in story like a fish lives in water. We swim through words and images siphoning story through our minds the way a fish siphons water through its gills. We cannot think without language, we cannot process experience without story.
I've became a coffee drinker since I gave up boxing. I also love to eat anything cooked by a Jamaican. Carbs like rice, yellow yam, Renta yam, sweet yam. Also salt fish fried with onions.
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