Thursday Evening... Fish 2 Dish

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Go to the shopThursday 21st October
Oysters - Po'Boys
Learn to to choose, store and shuck a rock oyster - try a couple raw - and then create a New Orleans favourite - deep fried with Sriracha Mayo to serve.
Thursday 18th November
Scallops - Seared
Two skills in one evening! Learn how to prepare diver-caught scallops and how to cook a classic beurre blanc to enjoy them with.
Thursday 2nd December
Salmon - to Cure
Take a side of salmon and learn how to cure it as Gravadlax - and ready to freeze for Christmas. Learn how to slice a pre-cured sample to taste.
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