Date: Saturday June 15
Time: 10am to 12pm, 1pm - 3pm
Where: eatfish.ca Processing & Distribution Centre #130-11528 Twigg Place, Richmond, BC

During our FISH Butchery Masterclass led by our founder and fishmonger Jenice Yu, 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 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 Ling Cod, Sablefish and/or Hailbut with vacuum packing available
  • Bonus: Aprons are yours to take home! 

Please note:

  • Admission prices include a +1, so bring a friend and learn something new together!
  • Admission price 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 8lb) - first come, first served! 
  • When selecting both classes, lunch is on us and served between 12-1pm. 

Cancellation Policy:
If you are unable to make it to the class, our tickets are transferrable or you can choose to receive a store credit. We provide full refund with 72 hours notice, or 50% refund with less than 72 hours notice. 

Class dates may be subject to change or cancellation without prior notice by eatfish.ca. Should cancellations occur, you will be provided with a full refund.