Our goal is to help you learn how to correctly fillet and prepare whole fish, using small to medium sized fish (Small Fish - Herring, White Trevally( Skippy fish) etc,?Medium Fish - Cod, Medium Snapper etc, it may change by a season)
DurationOur goal is to help you learn how to correctly fillet and prepare whole fish, using small to medium sized fish (Small Fish - Herring, White Trevally( Skippy fish) etc,?Medium Fish - Cod, Medium Snapper etc, it may change by a season)
We can also supply larger fish such as salmon, king fish or snapper if desired.
You will be taught how to fillet the fish using the ‘sanmai oroshi’ technique, where the fish is divided into three parts.
This cutting method is simple and preserves the flavour and texture of the fish.
You’ll cut 8-9 fishes in the class, and you can enjoy the fresh fish as Sashimi.
Note:
At Shikisai we’re dedicated to helping you achieve your goal of learning how to make healthy, authentic yet surprisingly simple Japanese dishes.
No matter your skill level, Shikisai will guide you in creating delicious Japanese dishes from scratch. You will also gain the fundamental tools to enable you to master more advanced dishes in the future.
We do this by keeping our classes to no more than six people. We find small and intimate classes best enable us to give you a thorough understanding of the techniques involved, and help you to gain confidence in your new found abilities
All our classes are run under the guidance of a passionate and professional Japanese chef with many years of training and vast experience in teaching the skills you desire to achieve.
As we are a commercial kitchen, we do not offer the fanciness often associated with Japanese cooking as a part of our class. Instead, we provide in-depth instruction, while customising our classes to achieve your goals.
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