All About Technique: Fish Butchery

at The Institute of Culinary Education - Financial District

(937)
Course Details
Price:
$130 2 seats left
Start Date:

Mon, Mar 09, 6:30pm - 10:30pm

Location:
Financial District, Manhattan
Brookfield Place, 225 Liberty St, 3rd Floor
At West St
New York, New York 10281
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Description
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 12
Teacher: Edward Martinez

What you'll learn in this butchery class:

Fish butchering doesn't have to be intimidating. Get this essential skill down to a science as you learn the techniques to fabricate a whole flat fish, a whole round fish and much more. 

You'll learn the cooking methods most suitable to fish cookery, such as en papillote, sautéing and frying. 

Then you'll use those techniques to make a feast of: 

  • sautéed fillets of flounder à la meuniere;
  • Mediterranean branzino baked en papillote;
  • panko-breaded flounder with tartar sauce
  • sides of haricots verts and roasted new potatoes

Note: We serve wine in our classes. It is against our policy for guests to bring in any type of alcoholic beverages.

School Notes:
Please note that a valid ID is required for entry into ICE's building.

Upon arrival to 225 Liberty Street, proceed to the security desk on the 2nd floor located next to Hudson Eats to check in.

If this is your first time visiting ICE, you may want to leave yourself 30 minutes to find your way to our lobby at 225 Liberty Street.

We will begin checking guests in 15 minutes before the class start time. Please note that classes will enjoy the menu at the end of class. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Additionally, for those enrolled in a pastry or knife skills class, a meal is not planned so we recommend bringing a snack. Class menus subject to change.

Still have questions? Ask the community.

Refund Policy
Two weeks withdrawal notice is required for a refund; but please note a transaction fee will be deducted from the refund for each and every class seat registration that is cancelled by the registrant/student based on the following scale: classes up to $125 will incur a $20 fee, classes in the $126-$350 range will have a $30 fee, classes valued over $351 will incur a $50 fee. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the corresponding transaction fee will be deducted. Rescheduling a class entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given. In case of class cancellation, all students will be notified and a full refund will be given.

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Start Dates (1)
Start Date Time Teacher # Sessions Price
6:30pm - 10:30pm Edward Martinez 1 $130

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Reviews of Classes at The Institute of Culinary Education (937)

(937 Reviews)
All About Technique: Fish Butchery
Reviewed by Diego F. on 1/21/2020
The class was excellent!! From the freshness of the ingredients to the detailed explanations from Rich, we enjoyed every moment (and every bite!) from this class :)
All About Technique: Fish Butchery
Reviewed by Anonymous on 9/16/2016
The class was alright. I expected more in terms of knife skills
All About Technique: Fish Butchery
Reviewed by Deborah C. on 4/21/2017
All About Technique: Fish Butchery
Reviewed by Anonymous on 1/20/2016
All About Technique: Fish Butchery
Reviewed by Susanna F. on 1/13/2015
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School: The Institute of Culinary Education

The Institute of Culinary Education

The Institute of Culinary Education runs America’s largest program of “hands-on” cooking, baking and wine education classes.

Courses are offered day and night and 355 days a year. ICE is located at Brookfield Place, 225 Liberty Street, on the 3rd Floor in lower Manhattan. The typical class runs...

Read more about The Institute of Culinary Education

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