Fish Butchery with Captain Eddie Moreau (and skipper Sarah Welch)

Ahoy, mateys!

They say if you teach a man to fish, he'll feed himself for a lifetime. But what they forgot, is the preppin' & cookin' part.

Ye may think us landlubbers, but we be the land of many lakes and we're here to help!

Part demonstration, part hands-on activation, this class will begin with a tutorial on how to break down a basic round fish (think snapper, trout, cod). We will cover proper butchery, pin-boning and how to tell which fish you can eat raw. Then we'll move into how to turn all your trim into a flavorful broth, perfect for chowdah'. We'll end with a demonstration on how to tackle larger fish like a pro (think swordfish, tuna, mahi mahi).

Now it's time to eat! The experience will conclude with a sampling of items we've prepared during the class and of course a few pours of our favorite wines. You'll go home with the knowledge and comfortability to shop for and prepare a variety of fish, as well as broth, ceviche, a couple solid recipes and fish filets.

Host or Publisher Marrow