CUESA | Class: Whole Fish Fabrication and Preservation Workshop

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Returns March 11, 2021 | SF

Whole Fish Fabrication and Preservation Workshop

Thursday, June 13, 2013 - 5:30pm to 7:30pm

Buying whole fish and filleting it yourself ensures a fresher product at a cheaper price. But are you intimidated by the idea of filleting your own fish? Scared of wasting precious meat? Not anymore! In this hands-on class offered by CUESA and Urban Kitchen SF, Neil Davidson, chef of Mission Gastroclub and WhipOut! Food Truck, will demonstrate different ways fish can be fabricated, using both salmon and black cod. He will also show us how to preserve the fish by smoking the fillets or poaching them in olive oil.

Fish fabrication, for us new to the term, is the process breaking fresh fish down into easily usable fillets. Neil will take us through the process of gutting, cleaning, scaling, trimming, and skinning the fish so that it can be preserved in the most efficient way possible. After the demonstration, each student will put this new knowledge to work by butchering a whole black cod themselves.

Maria Finn, author of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier and Help Save the Ocean, will also join us to speak about about sustainable fishing. Maria has been a commercial fisherwoman and is now a writer living on a houseboat in Sausalito.

Participants will leave with their fillets and recipes to cook or preserve them at home.

Location: CUESA Dacor Outdoor Teaching Kitchen at San Francisco’s Landmark Ferry Building (South Arcade)

Cost: $68.00*

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This event is part of CUESA’s Seafood Celebration. Join us June 15.

*Sliding scale pricing available.  Please email [email protected] for details.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »