Join Chef Rienne Martinez to learn all about what to do with great fish to make it last longer. Preserved fish has been a staple of pantries around the world for centuries and this class will cover several different curing methods, including smoking. You need very little specialized equipment to make great cured fish at home. In class we will sample several different types of cured fish, demonstrate curing techniques from longer (gravlox) to faster (quick cured mackerel) and have some stovetop smoked salmon fettuccine for dinner.  Wine Pairing will be provided courtesy of Vine Wine.

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