Chef Troy

Spring is finally here and fishing season is coming up! For this cooking demo, I will show you how to break down a whole salmon and utilize every part of it. Whether you are taking a trip to Alaska, or shopping at your local market, being able to butcher your own fish is fun and more rewarding than buying a “previously frozen” filet. The recipes we will tackle include: Japanese sashimi, salmon cakes, salmon tar-tar, seared filet, salmon-skin bacon and broth for cioppino. You will be able to use these techniques for every variety of your catch this season and also feel more confident about purchasing whole fish at your local market. Fish on!