The Whole Fish: Salmon

The Whole Fish: Salmon

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, Neil Duncanson will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, grill, poach, glaze, and fry your fresh catch as you make salmon tartare with asparagus, peas, crispy skin, and black pepper crème fraiche; salmon toast with oil-poached salmon with whipped garlic shmear, charred pea vines, and lemon; chili-glazed grilled salmon collar; and cioppino stew with mussels, baby potatoes, and, spring onions.

Dates Offered Price
$100.00
This event is sold out! Join the Waitlist
$100.00
This event is sold out! Join the Waitlist
$100.00
This event is sold out! Join the Waitlist