Trish Talks Fish 2: Whole Fish Filleting

Total Seat: 33 (30 Left)
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Date and Time:

Wed, 27 Jul 2022 06:30 PM - Wed, 27 Jul 2022 08:30 PM

Description

Eating healthily and sustainably doesn’t have to be out of reach, especially when it comes to seafood!
One of THE BEST ways to get the most for your money is learning to breakdown, fillet and use every part of a whole fish. Best part? You’re taking home a whole side of wild BC sockeye you can be proud to have filleted yourself!
 
With this knife weilding knowhow you can be good to your body, the environment, and your wallet. Not only will you learn a super useful new skill set, it’s also a boss talent to whip out at dinner parties!
Get ready to roll up your sleeves (literally) and dive in!
 
In this 2-hr, hands-on workshop you’ll learn:
 
THE SHOP TALK
  • When to catch the best in-season sales
  • Just how much $$ you’ll save buying whole
  • Real talk on Fresh vs. Frozen
THE SKILLS
  • Setup and cleanliness
  • Knife handling and safety
  • Basic fish anatomy
  • Step by step breakdown demo of a salmon
  • Filleting, Portioning and Storing your fish
  • What to do with the ‘waste’ (pro tip: none of it is waste)
THE PRACTICE
  • In pairs, you’ll each fillet one side of a whole wild BC salmon
  • Trim and split the extras evenly to use for future dishes at home
  • Portion and package your side of the fish, or keep it as a full side
  • Everyone takes home one full side of salmon + extras (VALUE approx. $50.00)
Please Bring:
Yourself, an open mind, and a little courage!
An apron, or wear clothes that you don’t mind possibly getting a little fishy (don’t worry, it all comes out in the wash!)
 
Notes:
This is a fish/seafood workshop. If you have a seafood allergy it is not recommended to attend.
This is a seated workshop during lesson and standing during practice.

 

Event Expired

Event Location:

Shaggy Jack,

1058 Gibsons Way #203,

Gibsons,

British Columbia,

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