This class was 7 days long and very intense. We learned how to ID and cut different kinds of fish and seafood. My chef was Chef Hubert Martini, he's French but he lives in Canada. The class was really fun, we learned to identify Atlantic Farm Raised Salmon from Pacific King Salmon, different kinds of cod, Flatfish such as turbot, halibut, flounder, dover sole, Mahi Mahi, swordfish, mussels, clams, oysters, and lobster and shrimp! We had tastings everyday, needless to say, I LOVED the class :)
Atlantic Salmon (farm raised) pink tongue, white mouth, no black spots on their tails hehe...
Some people in class. Dan is the big guy.
Different kinds of Cod (Atlantic Cod, Hake, Haddock, Pollock)
(Rainbow Trout)
(Chef Martini doing our tastings for the night!) We would have fish for dessert haha.
Atlantic Salmon (farm raised) pink tongue, white mouth, no black spots on their tails hehe...
Some people in class. Dan is the big guy.
Different kinds of Cod (Atlantic Cod, Hake, Haddock, Pollock)
(Rainbow Trout)
(Chef Martini doing our tastings for the night!) We would have fish for dessert haha.
沒有留言:
發佈留言