Techniques in Trout

Saturday, February 24, 2018
12:00 PM – 3:00 PM
Eden Hall Campus, Lodge Kitchen

Cost: $50, 10% discount for Chatham Alumni!

This workshop will teach attendees how to work with whole fish in a number of ways. We will be using live trout from the aquaculture lab on the Eden Hall Campus as our fish.

Participants will learn the following techniques:
• De-scaling
• Gutting
• Filleting
• De-boning and dressing
• Cooking 

Instructor: Maya Lantgios Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She was not only the youngest fish cutter ever trained at this store, but the first woman as well. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Location

Eden Hall Campus, Lodge Kitchen

Contact Information

Cassandra Malis
412-365-1118
craft@chatham.edu