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

Fee: $50

10% discount for all Chatham University alumni!

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Instructor: Maya Lantgios

Maya Lantgios is currently a second year Food Studies M.A. 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 is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118