Hands-On Whole Salmon & Ikura Workshop

While talking with Sara Bates, a long-time commercial salmon fisher, we came to the conclusions that bellies are the best part of the king salmon, unless you count the salmon eggs - salt-brined and turned into ikura that is not only delicious, but powerhouses of omega-3's and protein. Some of the tastiest and most nutritious parts of the salmon are often wasted. So we are setting out to change that! Come to the salty working waterfront of Fisherman's Wharf in San Francisco and learn how to break down an entire salmon and utilize it, nose to adipose fin. We'll also have salmon eggs and you'll learn how to turn them into ikura. Everyone will leave with a 1/2 pound of salmon and 4oz jar of ikura.