Whole Fish Butchery

Whole Fish Butchery: Participants will each learn to scale, gill, gut, fillet and debone a whole fish as well as learn differences between flat and round, oily and lean fish and when to use for different preparations. Students will then prepare a meal from the following selections:

• Fish and Chips
• Sauteed Striped Bass with Browned Butter
• Fish Chowder

This workshop is for adults 18 +. Class length estimate is 4 hours. Younger bakers may attend with permission from CSCA only when accompanied by a parent or guardian.