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Whole Fish Fabrication and Preservation

Urban Kitchen SF

Thursday, June 13, 2013 from 5:30 PM to 7:30 PM (PDT)

Whole Fish Fabrication and Preservation

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General Ended $68.00 $2.69

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Event Details

Whole Fish Fabrication and Preservation

fish

Buying whole fish and filleting it yourself ensures a fresher product at a cheaper price. But are you intimidated by the idea of filleting your own fish? Scared of wasting precious meat? Not anymore! In this hands-on UKSF class, Neil Davidson, chef of Mission Gastroclub and WhipOut! Food Truck, will demonstrate different ways fish can be fabricated, using both salmon and black cod. He will also show us how to preserve the fish (in true UKSF style) by smoking the fillets or poaching them in olive oil. 

Fish fabrication, for us new to the term, is the process of taking a fish fresh from the water and breaking it down into easily usable fillets. Neil will take us through the process of gutting, cleaning, scaling, trimming, and skinning the fish so that it can be preserved in the most efficient way possible. After the demonstration, each student will put this new knowledge to work by butchering a whole black cod themselves. 

Maria Finn, author of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier and Help Save the Ocean, will also join us to speak about about sustainable fishing.  Maria has been a commercial fisherwoman and is now a writer living on a houseboat in Sausalito. 

Participants will leave with their fillets and recipes to cook or preserve them at home.

Date & Time: June 16th, 5:30 p.m. - 7:30 p.m.

Location: CUESA Dacor Outdoor Teaching Kitchen at San Francisco's Landmark Ferry Building (South Arcade)

Cost: $68.00*

*Sliding scale pricing available.  Please email registration@urbankitchensf.org for details.



Instructor Bio

Neil Davidson had been cooking professionally for five years.  Starting under the direction of some of the best chefs at The French Laundry and Ad Hoc, he was exposed to so many different cooking techniques and most importantly, finesse.  After a few years learning the ins and outs of what it takes to run a restaurant, his career took a very different direction from that world running Mission Gastroclub, a supper club in the Mission. Today, Neil splits his time between running a food truck, WhipOut! and Mission Gastroclub. Seafood has always been a huge passion of Neil's. The bounty of the sea is an incredible resource and is so important historically for the development of so many cultures.

 


Please note UKSF's cancellation policy: Refunds are available if notice is given 48 hours prior to the event. There are no refunds after that point, but you're welcome to pick up any materials and supplies handed out in class. Please be sure to email registration@urbankitchensf.org *before* class to ensure that your items are held for you. Without advanced notice, we may not be able to save everything. Please make sure to pick it up by the Saturday following the class as materials tend to be perishable.

Have questions about Whole Fish Fabrication and Preservation? Contact Urban Kitchen SF

When & Where


CUESA Dacor Outdoor Teaching Kitchen, South Arcade
San Francisco Ferry Building
, CA

Thursday, June 13, 2013 from 5:30 PM to 7:30 PM (PDT)


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Organizer

Urban Kitchen SF

Urban Kitchen SF (www.urbankitchensf.org) is a 501(c)(3) nonprofit created to help reconnect urban dwellers to the sustainable creation, preservation and / or production of their food. 

UKSF hosts affordable, single-purpose workshops themed around the DIY Slow Food concept.  Classes incorporate hands-on learning with instruction by area experts.  Spaces are offered on a sliding-scale basis where necessary, and no one is ever turned away for lack of funds. 

Topics include food preservation, brewing Kombucha, baking bread, butchery, urban gardening, and more. Learn more about UKSF at www.urbankitchensf.org!

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Visit our website at www.urbankitchensf.com to learn more about other upcoming Urban Kitchen SF workshops!

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