Sustainable Seafood: Creative Recipes and Alaskan Stories
Saturday, September 28
12:30 p.m. - 3 p.m.
Richie Mann, Minnesota Community Outreach Manager, Sitka Salmon Shares
Amanda Paa, Home Chef, Heartbeet Kitchen Food Blogger
The fish that sound the most familiar in the grocery store- tilapia, tuna, and more- aren't always caught or raised in a sustainable way. What is sustainable fish, and how can you prepare some lesser known but more sustainable seafood at home? This informative and edible lesson will teach you about:
- Sustainable fishing practices
- The difference between farm raised and wild caught fish
- What kinds of fish and labeling to look for as you source sustainable seafood
- Stories from Amanda’s trip to Sitka, Alaska as she learned more about sustainable fishing practices and sea
- Basics of fish prep and cooking skills
- How to prepare incredible but simple fish recipes at home
You'll leave with the confidence to source your own sustainable seafood, and new ideas of how to prepare it!
ON THE SAMPLING MENU:
- Black cod
- Albacore Tuna
- You'll taste a variety of appetizer-sized samples, but this experience is not intended as a full meal.
- Demonstration-only; there is no hands-on portion to this class.
Limit 20, Marion Andrus Learning Center - Harvest Kitchen
$50 member/$65 non-member, includes Arboretum admission and all supplies