Essential Skills: Fish Filleting
$125 per person
Instructor
Our Essential Skills classes are intensive, 90-minute sessions that focus on mastering one key kitchen skill. We believe repetition with lots of hands-on practice is the best way to learn something new, so roll up your sleeves and come prepared.
What You'll Learn
By the end of the class, you will:
- Filet a whole fish, with lots of practice
- Take away ideas for cooking with fish filets and fish bones
About This Class
Want to spend less money, eat better fish, and impress your friends & family? Learn how to fillet a fish! When you purchase fish whole, or even catch them yourself, you’re typically getting the freshest product at the market. But, breaking down that fish into fillets with as little waste as possible does take some practice and guidance, so join us to do just that.
You’ll choose three whole fish when you walk in the door and gather around our kitchen island with your chef instructor front and center. He will, slowly and methodically, walk you through every step of making sure you know how to remove the fillets from the fish, and then you’ll do it all again, and again! Third time is a charm – you’ll have it down pat by the end.
Class finishes with you wrapping your six gorgeous fillets to take home, and leaving with a few recipes to put them to good use. We even encourage you to take the bones home for homemade fish stock.
Details
- Wine not included
- No meal provided
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Anthony Strong
Anthony Strong is the former chef of the Delfina Restaurant Group in San Francisco. Anthony cut his teeth on French technique, working as the sous chef at Vincent, a contemporary French restaurant in Minneapolis, and from there at NYC’s world-renowned Le Bernardin. In 2005 Anthony moved to San Francisco for fresher ingredients as well as a fresh perspective on cooking and landed at Delfina working with James Beard-winning chef Craig Stoll who has since taught him to be humbled by the simple things, from the art of pizza dough to an appreciation of housemade ricotta.