FISH DRY AGEING, STORAGE & HANDLING WITH JOSH NILAND / SUNDAY MAY 8
From 7 - 9 pm at Fish Butchery Waterloo, 16 guests only.
Fish Butchery with Josh Niland - Chef/Owner of Saint Peter, Fish Butchery and Charcoal Fish.
Watch as Josh demonstrates how to prepare a fish to be dry aged. Josh will explain the thinking behind dry ageing, fish best suited to the process and applications for dry aged fish. Taste some of our dry aged fish and compare to fresh. Discussion around how to store fish at home and condition the skin so it doesn't stick to your pan/bbq. Have a look inside our custom static coolrooms. Take the opportunity to ask Josh questions about anything fish related you would like to know! Dinner of our dry aged Yellowfin Tuna Cheeseburger + Chips will be served. Still/Sparkling water & glassware for BYO included.
Tickets are pre-paid and non-refundable. You will not be issued a physical ticket, but you will receive an email confirmation of your order. In the unlikely event that Josh cannot make the class it will be rescheduled for the next available Sunday evening.