Filleting fish, dismantling the whole crab and teaching how not to overcook fish as well as prepare a lovely crab dish is on the menu of our fish and shellfish class. We also try to get an unusual fish such as megrim, sole or gurnard for either fileting or tasting, depending on availability.
What we make
The dish we will make can vary from class to class, depending on the season and availability of ingredients. In past classes we have made: