Knife Skills, Fish Butchery + Sustainable Seafood Workshop at Japanese Knife Imports
In-PersonBeverly Hills, Beverly Hills
$35.00
Pop-up space
BYOW
Banquet (20+ Guests)
seafood
In-Person
Lean how to butcher Amberjack, Striped Bass & Tuna. Detailed conversation about yield, strategy, knife handling, menu development and fish selection and sustainability.
Lead by knife master Jonathan Broida of Japanese Knife Imports + sushi Chef Cody Requejo of Omega Blue Seafood - this workshop is ideal for established and aspiring Chefs interested in improving their knife handling skills to optimize yield and sustainable whole fish menu development.
* Inquiry re Industry Discounts Available
Menu detail
Goals
Appetizer
knife handling and sharpening
which knives to use
approach and technique of breaking down fish
proper yield
fish handling
head to tail menu concepts
the biology of the fish the feed etc.
transparency in the supply chain
what is farmed fish
what is wild fish
how farming fish works
how to farm sustainably
staff retention and value of skills
Fish Butchery Techniques
Small Plate
cleaning fish
scaling fish
scaling in bag
sukibiki
water usage
how to use "waste" parts
large fish vs small fish
round fish vs flat fish
rib cutting techniques
concept of acceptable waste
managing pin bones
skinning
bloodlines and their use
slicing techniques and why to pick one over another
Preparation and cooking
Educating your staff and customers
Entree
how to identify fresh fish
how to identify bad fish
how to talk about this with your customers
how to talk about this with your staff
how to train your waitstaff to approach customers regarding fish
the economics of whole fish
Knife Skills, Fish Butchery + Sustainable Seafood Workshop at Japanese Knife Imports
In-PersonBeverly Hills, Beverly Hills