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

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