This past week included a lovely night out with the Detour crew – butchering and cooking fish while learning about sustainability. After devouring a platter full of seafood charcuterie, we each got a sea bream and a rainbow trout to practice our knife skills on.
Platter full of fish charcuterie and house made pickles – smoked salmon, gravlax, caper berries, pickled beets, rampchi (ramps meet kimchi) and lots more deliciousness!
Hooked is a fish shop, run by chefs who are knowledgeable about and actively invested in sustainability. Their seafood is beautiful and wonderfully fresh.