When: Wednesday October 19th 2016
Whole Fish Butchery
In this class we will explore the art of butchery as we break down a whole Salmon. Students will learn muscle positioning, the primary cuts, their applications and uses.
Throughout time people have butchered their own meat and until recently this act has started to become a lost art. With the introduction of ready foods and convenience cuts from your local grocery store, the need to butchery has been replaced by convenience. In this class we will examine the home cook and their approachability to butchery, the application of different types of fish as well as simple stocks or fumes.
Bone structure, searing, poaching, roasting, curing, how to utilize every part of the Salmon.
Don't forget - you'll receive a 15% discount to shop in-store, while you're here!