Culinary Communion: Class Photos

	The kitchen is the room that nurtures our souls and our bodies. It's the hearth of the 21st-century house, and everybody naturally congregates there.
—Regina Leeds, author of The Zen of Organizing

Series Classes Individual Classes Wine Education Class Photos

Culinary Techniques Series, January 2002

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Fish is a delicate product and there is a lot to know about how and where to purchase it, what to look for, and how to both cut and cook it. In this class we'll talk about fishmongers and fish characteristics, discuss farm-raised versus wild fish, and learn how to completely debone and fillet fish, each working on our own salmon. Then we'll practice with the sauté pan, learning the differences between sauté and pan-fry, how much and what kind of oil to use, all about nonstick and "regular" pans, and more.

The fishmonger at City Fish, our favorite purveyor of fine fish at Pike's Place Market. When you go, tell them you're a CC student!

Students feel the firmness of the fish flesh, touch scales, and observe eyes, fins, gills, and more to learn how to select a premium fresh fish.

Before each student gets to work on his or her own fish, Chef Gabriel demonstrates how to skin the fish by wiggling the skin, not the knife.

Students practice pinboning and filleting fish and give on another encouragement—or a hard time, depending!

Pinboning salmon isn't easy to learn but makes the fish so much easier to eat.

Chef Gabriel talks about the importance of getting a sauté pan very hot before adding the food to be cooked.

After class, everyone sits down to eat a huge fish feast.

previous class in series Fish ID, Sauté, and Pan-Fry next class in series
more Fish photos