Do you avoid whole fish because you’re not sure how to treat them? Did you know you can make four meals from the same fish? Don’t know what to do with a fish once you catch it?
In Borough Market, we have access to some of the freshest fish in Britain. Get over any fear or uncertainty you have in this fish butchery class, where you will work with Mimo chefs to break down a whole fish into usable parts. Work with both round and flat fish, learning the techniques for each, as well as the do’s and don’t’s when handling fish in the kitchen. Our chefs will review the best cooking methods for each cut, giving you the confidence to cook fish at home any night of the week.
In this class you will:
Learn the different terms for pieces of fish Watch and practice filleting a fish Learn how to break down a fish from whole to filleted Understand how to properly handle and safely store fish
Our Skills classes are perfect when you’re pressed for time or for foodies who want to deepen their knowledge in a certain area. These classes are deep dives into very specific topics and skills. Sign up for the chance to gain a more profound knowledge and learn new techniques that you can take home with you.
Raised in the Basque Country, Ander has always been serious about food – but it wasn’t until he moved to Dublin at 18 that this passion truly flourished. There, he began work as a chef and fell in love with the creativity and heat of the kitchen, a love that later took him to a trattoria in Milan and then back home to study at the Cebanc Culinary School in San Sebastián. After finishing his studies, he moved to London to work in the city’s first Basque restaurant, Donostia, and later Urban Caprice, a high-end catering company where he cooked for celebrities at exclusive events.
After eight years in the industry, Ander took some time to travel and eat his way around Southeast Asia. He explored 10 different countries, discovering new cooking techniques and devouring a new cuisine. The trip inspired him to go back to basics and perfect the art of baking, and he’s been obsessed with sourdough and choux since.