In this class, our instructor will demystify fish butchering and teach students fish fundamentals from selecting a fresh fish to breaking one down. In line with our School’s mission, we will use our work to make simple recipes and figure out ways to use the entire fish—head to tail.
Pan Seared Sea Bass Filets with Beurre Blanc
Flounder en Papillote
Fried Calamari with Easy Red Sauce
We do our best to accommodate dietary restrictions. Please contact us at firstname.lastname@example.org or at 212.929.7900 x4 to confirm if the curriculum can be revised to your diet.
All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value.
Curriculum is subject to revision.