Luckily for us, our coasts are abundant with fresh seafood, but we have to be vigilant, as all the stocks are not sustainable. Learn how to make smart seafood decisions for today and tomorrow. In this class, you will learn how to filet a whole fish and how to shuck oysters. You will make a fish tartare, make a stock for poaching, pan-fried and poach seafood, clean and prepare some shellfish and make beautiful sauces including a hollandaise sauce. The class will end with buying fish and shellfish tips, on freshness and where to buy seafood.

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