A Quote by Eugenie Clark
I can't think of anything I regret. Everything I've done, I've enjoyed doing. I've had five husbands, four children. I've done it all, but mainly I've enjoyed studying fish and being underwater with them, being in their natural habitat, looking at the fish and the fish looking at me.
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The space that we're looking through is nine-dimensional. If you build a mathematical model, the amount of searching that we've done in 50 years is equivalent to scooping one 8-ounce glass out of the Earth's ocean, looking and seeing if you caught a fish. No, no fish in that glass? Well, I don't think you're going to conclude that there are no fish in the ocean. You just haven't searched very well yet. That's where we are.
One fish. Two fish. Red fish. Blue fish. Black fish. Blue fish. Old fish. New fish. This one has a little star. This one has a little car. Say! What a lot of fish there are.
To meet the huge consumer demand for fish, the industry can no longer rely on hunting wild fish. Now we are doing to fish what was done to wild cows, sheep, goats, chickens, and ducks thousands of years ago: we are confining them in holding pens.
If little fish get eaten by bigger fish, and bigger fish get eaten by bigger fish... what happens when there are no little fish? The world's populations of little fish are being harvested to make catfood!? This nonsense has to stop. Feed a fish a cat a day!
Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish.
I enjoyed learning something and, uh, so I think like with anything in life, in the schoolroom in an artistic endeavor, if you have just a really good teacher, it's inspiring. I certainly use, in my work, I mean, I used to rely heavily on imagery. I was obsessed with this photograph that was in the NY Times of a fish engulfing a smaller fish and this smaller fish had this look in its eyes; it knew what was about to happen and, I don't know how they ever captured such an image, but I've used that for a play I (did). It's called "Saved."
The fish in the creek said nothing. Fish never do. Few people know what fish think about injustice, or anything else.
Now when Nile perch was introduced [into Lake Victoria], I don't think enough research was done; maybe it was done, maybe it was not. But Nile perch is a huge fish. So it ate all the little fish, and it grew into a monster which the local people could not fish with their little boats and their little nets.
I like eating fish and the thing is when I'm on a shoot, quite often the fish that I catch are bigger than me. Although I have a very healthy appetite I could normally eat about a pound of fish in a meal. I can't eat 100 pounds of fish or 200 pounds of fish.
Once I started catching fish I was very curious to see what other fish there are. This happens to most people who fish - they want to catch bigger fish.
We go fish, we also catch fighting fish, looking for birds and it was for kampong people, the paddy field was our the play field for the children.
What have we here? a man or a fish? dead or alive? A fish: he smells like a fish; a very ancient and fishlike smell; a kind of not of the newest poor-John. A strange fish!
Increasingly, we will be faced with a choice: whether to keep the oceans for wild fish or farmed fish. Farming domesticated species in close proximity with wild fish will mean that domesticated fish always win. Nobody in the world of policy appears to be asking what is best for society, wild fish or farmed fish. And what sort of farmed fish, anyway? Were this question to be asked, and answered honestly, we might find that our interests lay in prioritizing wild fish and making their ecosystems more productive by leaving them alone enough of the time.
[Vincent Price] had a fish recipe where he wrapped [the fish] in aluminum foil and put in these herbs. And then you put it in the dishwasher and then you wash your dishes, and when you're done, your fish is steamed and it's perfect. But he was very sophisticated as far as art and food and all of that went.
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.
The facts are really not at all like fish on the fishmonger's slab. They are like fish swimming about in a vast and sometimes inaccessible ocean; and what the historian catches will depend, partly on chance, but mainly on what part of the ocean he chooses to fish in and what tackle he chooses to use - these two factors being, of course, determined by the kind of fish he wants to catch. By and large, the historian will get the kind of facts he wants. History means interpretation.
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