Discover Sablefish – Immerse yourself in our Pacific Deep Waters MasterClass

Join Bob Fraumeni and Chef expertly butcher a fresh, whole sablefish from nose to tail and demonstrates how to prepare this unique local fish like a pro in your own kitchen. Cook together with Chef and learn to create restaurant-level dishes that you can add to your repertoire of hit meals at home.

Because Sablefish is so rich, it can benefit from salty or acidic flavorings to cut the natural oils. Ginger and soy sauce are good complements. A popular preparation of sablefish in Japan is Sake Kasu, in which sablefish is marinated in a sake-based paste and then grilled. The meat is excellent for barbecuing, as it browns nicely and stays moist and tender. It’s also a good candidate for smoking.

For over 30 years the Canadian Sablefish Association has formally partnered with DFO to make substantial investments in research, annual data collection, stock assessment and our leading-edge management strategy evaluation.

 

Note: please arrive 15 minutes before your MasterClass.

 

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