Pan fried fillets are wonderful, but they only scratch the surface of the delicious possibilities of our local fish. In this jam-packed course, we will learn about the species of fish in Lake Superior, and how to clean, process, and prepare them. We will discuss various cooking methods, such as grilling, poaching, frying, and roasting, before delving into the heart of the course: crafting unique specialty products. These include cold-smoked fish, savory fish sauce (a staple of South East Asian cuisine), cured fish, fish paste (like anchovies paste) Scandinavian pickled herring, canning, and dried fish, among others. We will work with fish caught directly from the lake by instructor and local commercial fisherman Eric Edgin, such as trout, herring, round whitefish, and smelt. Although this course will focus on processing and preservation techniques, as opposed to specific dishes, inevitably lots of delicious food will be produced, so come hungry in both mind and body!

Physical Ability note: Students should be able to use a kitchen knife safely.

Required Tools

• All required tools will be provided

Optional Tools

• Fillet knife
• Descaler
• Your favorite apron