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" The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden. "

Tom Douglas

Easy

Garden

Green

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" Farm to table is a personal choice. "

" Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives. "

" At the fishmonger, choose fish with bright scales and clear eyes. "

" 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. "

" Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff. "

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

" If you're going to start a fire, why cook just one chicken? "

" Entrepreneurial people are never satisfied. "

" I don't answer my phone in a restaurant. "

" My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood. "

Tom Douglas

Fish

" The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling. "

" Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking. "

" Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche. "

" Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times. "

" It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better. "

" It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner, but now I have to go get a burger.' "

" I eat out at least once every day. "

" I love being able to help promote Seattle to travelers worldwide. "

" When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. "

" When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes. "

" When I was young, I would make my parents breakfast in bed on Saturday mornings. "

" I'm just sick of food going in the garbage. "

" The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins. "

" After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce. "

" Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs. "

" I think you owe it to your kids to teach them how to cook - you know, self-survival. "

" It's important that your shucked oyster is clean and pristine. "

" In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. "

" While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish. "

" A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice. "