18 Reasons: Fish Butchery and Cookery

Breaking down and cooking a whole fish is sure to level-up your kitchen skills. Join Chef Gracie Schatz to strengthen your seafood knowledge! Students will become confident and adept at butchering a fish and utilizing every single part to create a delicious menu. Students will learn three fish cooking techniques (poaching, searing, and roasting) as well as sanitary fish purchasing and handling practices. This is the perfect class for the adventurous, fish-loving amateur cook. MENU Trout Tartare on Crispy Trout Skin Crackers Smoked Trout Belly Salad with Cucumber, Jimmy Nardello Peppers, Radishes, Dill and Buttermilk Ranch Pan-Seared Trout Fillet with Caper Parsley Salsa Verde Filo Wrapped Trout with Feta, Caramelized Onions and Pesto Poached Trout Filet in Trout Broth with Orzo, Cherry Tomatoes, Lemon and Herbs Menu may change based on seasonal availability.