Roll Up Your Sleeves: "Hands On" Fillet a Fish
Tuesday, May 26, 6:30 pm, $35 / $55 ($55 fee includes a Victorinox fillet knife, a $29.95 value)
"Many of us would probably be better fishermen if we did not spend so much time watching and waiting for the world to become perfect," wrote Norman Maclean in A River Runs Through It. It's also true that many of us would eat and enjoy more fish is we weren't so worried about the right and wrong ways to prepare seafood. Tonight GFS Meat & Seafood Manager Russ Kubisiak will help you confidently prepare a whole fish, starting with a "hands on" demonstration of how to wield a fillet knife. You'll watch he and assistant Josh Cahoon break down a Steelhead trout, then you'll go to work on your own Rainbow trout and flavor-packed sardine. You'll also get to sample a couple of dishes that feature the fish you've learned to fillet.
Sanitation, Cleaning & Filleting Bucatini with Sardine Sauce Pan-Fried Steelhead Trout with Herb Roasted Potatoes Baked Salmon with Garlic Aioli