Best quotes by Tom Douglas on Fish

Checkout quotes by Tom Douglas on Fish

• ‟ 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
  

• ‟ 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.

  - Tom Douglas
  

• ‟ For a group of friends or a family dinner, fish tacos are popular and fun to make.

  - Tom Douglas
  

• ‟ To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you can pick up for about ten bucks in a kitchenware shop or fish market. A quick trip online will yield any number of videos and slide shows with step-by-step instructions on how to shuck an oyster.

  - Tom Douglas
  

• ‟ Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

  - Tom Douglas
  

• ‟ I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.

  - Tom Douglas
  

• ‟ Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.

  - Tom Douglas
  

• ‟ Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.

  - Tom Douglas
  

• ‟ I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

  - Tom Douglas