This fish butchery class is hosted in collaboration with Sea Forager, a community supported fishery. Student will be supplied with 2 lb. of whole, local, sustainably-sourced fish. With hands-on instruction by Sea Forager's Kirk Lombard, you will learn to scale, gill, gut, fillet and debone the fish. Kirk will also lead a discussion about local fisheries and sustainable seafood as well as answer all your seafood cooking questions!
Cancellation/Refund Policy: All ticket sales are non-refundable. If a cancellation notice is received at least two weeks before the ticketed class, we will offer a credit toward a future class. Cancellations with less than two weeks notice will not be credited.