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Fish Butchery: Seafood Nose to Tail
Sunday | April 10, 2016 | 5:00 am — 7:00 pm
Port Kitchens | 344 Thomas L Berkley Way, Oakland, CA
Set yourself up with a cod. A whole cod. And a knife. A sharp knife! A few hours later, go home with some lovely fillets for the grill or the sauté pan, bones and head for fish broth and a newfound confidence in working with whole fish. We’ll be breaking down a number of local fish species and discussing nose-to-tailfin uses for fish. Ready? Knives up!
Email to register and receive more information! email@example.com
Please contact organizer for wheelchair accessibility information.