Choosing, cleaning and filleting whole fish with Chef Serkan Doğruel, followed by lunch.
A hands-on Saturday morning workshop with fish bought at the pier. First we learn how to choose fresh fish at the stall (eyes, gills, skin, smell); then each participant cleans and fillets a bream and a horse mackerel at their own station.
Programme
- 10:00 Freshness and seasons: which fish, when?
- 10:45 Scaling, gutting and filleting techniques
- 12:00 Cooking your own fillet
- 12:45 Lunch
Aprons, gloves and knives are provided. For participants aged 14 and over; there are 12 places.