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The Art of Smoking Fish (and Bacon, too!)
September 28, 2013 @ 1:00 pm - 2:30 pm
Another event in our School of Fish series.
Discover the steps to smoking salmon and bacon from Lyf Gildersleeve of Flying Fish Company. This information-packed class covers the sourcing of raw materials through the various steps in the process of the hot smoking method. Demonstrations in prepping, salting, and curing fish and bacon for smoking, plus options for different wood and operating a portable hot smoker will give you the knowledge you need to smoke your own meats and fish at home.
What it includes:
- Smoked fish and meats tasting, Salmon Safe wine for tasting contributed by Walla Walla Watermill Winery, and other beverages
- Take home ½ lb. of smoked salmon and ½ lb. of bacon.
- Learn to prepare the perfect homemade gift and tasty appetizers
Sign up today as space is limited to 15 people.
Class participants will also be able to pre-order tuna or salmon for home smoking at bulk pricing to pick up at class. Tuna @ $10/lb. Salmon @ $11/lb. Fish sold in ten pound increments. Note price is for cash or check, 3% additional for credit cards. To pre-order email Lyf by September 21st.
This class will be outdoors, under cover if raining, so dress appropriately.
Flying Fish, 2310 SE Hawthorne Blvd, Portland, OR
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