PROCESSING & PREPARING YOUR CATCH

Service Description

Merging fishing, farming & ecosystem science Joe Sanfilippo, Tucker Smith & Bart Difiore The amount and diversity of local fish species people eat is generally limited by their ability to clean and process fish. Building off our week three lecture, we will discuss how to care for your catch (proper icing and bleeding techniques), how to clean or filet your catch, and how to prepare it for the table. All participants will get hands-on experience filleting and/or cleaning fish, with a focus on underutilized species such as red fish, mackerel, or whiting (species will depend on availability). We’ll discuss different ways to clean fish and focus on how to better utilize the whole fish. We’ll also discuss how to prepare fish for the table and how to pair herbs and vegetables from your garden with local fish species. Informal gathering to follow.

Cancelation Policy

Because some classes require knowing attendance ahead of time, in order to prepare, we ask you to cancel a week before the class start-date to receive a full refund. Please reach out with extenuating circumstances to see if you can receive credit toward a future program. Thanks so much for understanding!

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