Slow-foods-on-fish

 

Get adventurous as you explore the art of pickling and fermenting fish with Kirk Lombard of Sea Forager, Willow Blish of Slow Food, and Andrew Renard, Three Stone Hearth’s Fermentation and Preservation Lead. Learn about fish seasonality and explore pickling lesser-known species. Try your hand at ojingeojeot (a Korean salted and fermented squid) plus Thai fish sauce. Cost: $50
Email to RSVP and get more information: slowfoodeastbay@gmail.com

Fish Preservation: Pickling and Fermenting
Sunday April 24, 5–8pm
Three Stone Hearth
1581 University Ave, Berkeley