Fish filleting and treatment for sushi 1

From: £100.00

Unlock the mystery of whetstone knife sharpening and keeping your knives sharp for longer.



Class goal

  • 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.


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