Chicago Meat Collective is teaming up with fish butcher and monger Jim Berke to offer a hands-on class on fish butchery for the first time ever! Jim will demonstrate the basics including filleting, pin boning, and scaling, before moving into a hands-on portion of class where each student will practice those techniques on two whole fish. Each student takes home their butchered and ready-to-cook fish, as well as a pair of bone tweezers! Jim will also demonstrate his favorite easy stove-top cooking method for cooking a fresh skin-on snapper filet at home! Chicago Meat Collective is excited to offer this opportunity to gain hands-on knowledge of fish cutting and to work with some sustainably caught product! This class will be hosted by the Roof Crop, we hope to see you there!
Get to know Jim! : https://www.linkedin.com/in/jimberke/