04/07/2026
Looking for something fun and educational to do this weekend?
Join Chef Chris Mercer (The Post Taphouse) & Laurie Clouston (A Sharp Knife) as we cover the essential skills of buying fish, filleting a whole fish, creating restaurant-quality crispy skin, and delicious pan sauces. Plus, you'll take home a ready-to-cook trout dinner for two!
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🐟 FISH FILLETING & COOKING WORKSHOP
2-4:30pm -- Saturday 11 April
Community Room Dominion Blackmarsh Rd
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🐟 Fish Filleting Fundamentals
Learn what to look for when buying the freshest catch, understand round fish anatomy, and receive step-by-step demonstrations and practice on:
- Descaling and prepping your fish.
- Expert filleting, trimming, and pin bone removal (using trout, applicable to cod, salmon, and more!).
- Different skinning options.
🐟 Crispy Skin Perfection
We'll give you a detailed demonstration and instruction on pan-searing skin-on fish for consistently perfect, crisp results every time.
🐟 Versatile Cooking & Sauces: Explore foundational cooking methods (from steaming to whole fish preparation) and learn to make simple, show-stopping pan sauces that will instantly elevate any seafood dish, including classic Beurre Blanc/Monte, zesty Lemon Caper Sauce (Picatta), and vibrant Puttanesca
As a delicious bonus, you will prepare and take home a fantastic, restaurant-quality meal: Crisp-Skin Pan-Seared Trout with Shallots & Lemon Butter for two! Dinner is sorted! 😉
This will be a 'hands-on' event and chock-full of personal attention
🐟 Everyone fillets a fish
🐟 Small class size
🐟 Individual workstations
🐟 2 1/2 hour session
Dreaming of making perfectly cooked fish at home? In this hands-on workshop we'll cover the essential skills of buying fish, filleting a whole fish, creating restaurant-quality crispy skin, and delicious pan sauces. Plus, you'll take home a ready-to-cook trout dinner for two!
