Classes & tastings
Learn to fillet a salmon, and take it home.
Two and a half hours at our bench with a working fishmonger. You break down a whole wild salmon, learn what to look for at the counter, and leave with your fish, portioned and wrapped.
What you'll learn
Scaling, gutting, the two fillets, pin bones, skinning, portioning. Knife handling that keeps your fingers.
What's included
A whole wild salmon per guest, all tools and aprons, and the fish to take home, portioned and wrapped. Add oyster shucking for $25.
Who it's for
Home cooks who want to stop paying fillet prices. Couples. Gift it. No experience needed.
Tastings, coming soon
A separate evening for the raw bar: oysters, a few seafood tastes and a guided caviar portion. Join the 7 Seas Loyalty Program and you'll hear about the first one before it's public.
Join the loyalty program