During our FISH Butchery Masterclass led by fishmonger Jenice, we will show you the step-by-step process of how to clean, cut and prepare your whole fish like a pro! 

This 2-hour workshop includes:

• Knife sharpening and handling 101
• Hands-on direction for everything you need to know to break down a whole fresh fish
• Introduction of the fin to tail approach for a zero-waste kitchen
• Beyond fillets and steaks: Using the head, skin, collar and fins
• Fresh fish to take home: wild Pacific Salmon and/or Hailbut with vacuum packing available
• Bonus: Free Aprons from British Columbia Salmon Marketing Council and Wild Pacific Halibut

NOTE: Admission prices does not include your fresh fish. Please arrive 15 minutes early to select and purchase the whole fresh fish you want, and enjoy wholesale pricing. We will have a range of sizes available to select from (minimum 10lb) - first come, first served!