If there’s one thing Seattleites can agree on (besides rain), it’s that our salmon rocks. We’ve got some of the freshest and most delicious salmon in the country, and there’s no reason not to be using every part of it. In this class, Darin Gagner will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, cure, fry, smoke, and pickle your fresh catch as you make smoked collars with a verjus glaze and crunchy pea slaw; salmon belly crudo with lime, soy, sesame, and pickled scapes; herb-roasted salmon with spring carrot puree and watercress salad; and crispy salmon skin chips with black sea salt.
This event is sold out! Join the Waitlist