Seafood Basics

In this two-hour class our seafood wizard, Rob Jones, will teach you the secrets of buying, preparing, and cooking some of the most amazing fish from our coastal waters.

What to Expect:

• MIX & MINGLE: Before we go into the cut room, you’ll get to sample local and house-made charcuterie and sip on beer from a local brewery (TBA) or a glass of wine while mingling with other students in the class.
• FILET, DEBONE & PREP: Next, we’ll head into the cut room. (Dress warmly — it’s chilly in there!) Rob will show you how to filet, gut and debone a fish. You’ll get to practice hands-on while working alongside other students in the class.
• During the class, you’ll learn about the different tools used in fish butchery to maximize yield and provide the best value for the whole fish. We’ll also discuss how to prepare and cook different types of fish.
• TAKE IT HOME: At the end of the class, you’ll take home fresh fish and PDF notes.

Where does our seafood come from?

We work closely with Abundant Seafood from Charleston to get the freshest, most sustainably-caught seafood in the Southeast.