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Knife Skills, Fish Butchery + Sustainable Seafood Workshop at Japanese Knife Imports

Beverly 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

Beverly Hills, California

(Exact Address will be shared upon purchase.)