In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
If all I did was pretend I was Wilderness Jimmy, I would go stale. You know, I fish maybe 100 days of the year and bird-hunt, but if I didn't go to Paris once or twice a year, I'd be crazy.
I'm always up for music shows such as Jools Holland, but news more than anything, particularly Newsnight. And cookery: Hugh Fearnley-Whittingstall, Rick Stein - it's down to him that I cook fish so much - and the great food alchemist Heston Blumenthal.
I didn't have boyfriends until my late teens. I was at a girls' boarding school, and my stepfather disapproved of me going out with anybody. I never really came across any boys. When I did, one of them asked me out, and I was petrified. I felt like a fish out of water, and it was excruciating.
No one can pretend to say that a fish is ever killed by heat, for many kinds of fish, in the middle of summer, and in the burning heat of the sun, do either play, as it were, on the surface of the water, or hide themselves under the leaves, weeds, or other substances at the bottom.
I left Sudan when I was 25 or 26 years old. If I had stayed, I would never have ended up being an entrepreneur. You can have the qualities, but if you don't have the environment, you just wither away. It's like a fish: take it out of water, it will not survive.
I love lean meats like chicken, turkey. I'm obsessed with sushi and fish in general. I eat a lot of veggies and hummus.
I think broccoli is one of the must-have foods, as it contains multi nutrients and is high in vitamin C. Sweet potatoes are rich in complex carbohydrates, and fish, too, is healthy. There is nothing that I have on a daily basis, as it becomes monotonous.
I eat nothing that's processed or refined - no high-fructose corn syrup, no sugar, no trans-fats. I eat a lot of fish and monounsaturated fats from olives, olive oil and nuts. A lot of organic, fresh fruits and vegetables. No bread. No gluten. No wheat. No rice.
We found letters at the house we bought from a sailor to his wife who lived in the house. He went down to the Caribbean on this trader vessel, bringing down salted fish. There would be handwritten letters, but also telegrams, saying which ports he was in. And he'd be gone for three months. That was just the way it is.
I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'
Dead fish don't swim around in jealous tides.
I'm finally having my TV removed and replaced by a tropical fish tank, which I hope will provide more interesting viewing.
Salsa verde is delicious with trout or most any fish.
Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'
Bluefin tuna is sort of like the cheetah of the ocean. It's the fastest fish. It's a warm-blooded fish. But it's got a $100,000 price tag on its head.
I make a mean tuna fish sandwich.
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black.
I think with lean cuts of chicken and beef, fish, turkey, ground beef and bison, you can't go wrong with those.
