🐟 Fish Filleting & Cooking
Sat, Apr 11
|Dominion Blackmarsh Road
Dreaming of making perfectly cooked fish at home? In this hands-on workshop we'll cover the essential skills of buying fish, filleting a whole fish, creating restaurant-quality crispy skin, and delicious pan sauces. Plus, you'll take home a ready-to-cook trout dinner for two!
Time & Location
Apr 11, 2026, 2:00 p.m. – 4:30 p.m.
Dominion Blackmarsh Road, 260 Blackmarsh Rd, St. John's, NL A1E 1T2, Canada
About the event
Ready to elevate your home cooking and master the art of preparing delicious fish from scratch? Join our intensive, hands-on workshop and learn the skills to transform a whole fish into a stunning, flavourful dish.
What You'll Master
🐟 Fish Filleting Fundamentals
Go beyond the counter! Learn what to look for when buying the freshest catch, understand round fish anatomy, and receive step-by-step demonstrations and practice on:
Descaling and prepping your fish.
Expert filleting, trimming, and pin bone removal (using trout, applicable to cod, salmon, and more!).
Different skinning options.
🐟 Crispy Skin Perfection
Say goodbye to soggy skin! We'll give you a detailed demonstration and instruction on pan-searing skin-on fish for consistently perfect, crisp results every time.
🐟 Versatile Cooking & Sauces: Explore foundational cooking methods (from steaming to whole fish preparation) and learn to make simple, show-stopping pan sauces that will instantly elevate any seafood dish, including classic Beurre Blanc/Monte, zesty Lemon Caper Sauce (Picatta), and vibrant Puttanesca
Your Take-Home
As a delicious bonus, you will prepare and take home a fantastic, restaurant-quality meal: Crisp-Skin Pan-Seared Trout with Shallots & Lemon Butter for two! Dinner is sorted! 😉
This will be a 'hands-on' event and chock-full of personal attention
🐟 Everyone fillets a fish
🐟 Small class size
🐟 Individual workstations
🐟 2 1/2 hour session