- Breaking down small to medium size fish. (mackerel, sea bream, sea bass)
- Technics for Edomae style fish treatment
- Fish slicing for sushi
Instructor – Terry Huang
Chef proprietor of Umezushi. The class is a knowledge share of Terry’s professional experience in one of the most highly regarded sushi restaurant in the North West.
To Bring With You
A long sharp knife.
In response to COVID-19
Masks should be worn throughout the duration of the class while inside the kitchen. We will also be maintaining the social distancing requirements to minimise the risk to potential transmission.