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Sustainable Seafood: techniques for preserving


With Ava Stangherlin

Cornersmith are keen supporters of using sustainable seafood. Making the right choices at the fish market has never been more important. This class will introduce you to the issues and arm with knowledge and skills.

Combining Ava's passion for preserving and sustainability, she will guide you through the the craft of preserving fish and other seasonal seafood, utilising techniques from various culinary cultures. 

In this 90 minute demonstration class Ava will talk you through how to make:

  • An easy and sustainable alternative to canned tuna
  • Pickle fish and mussels
  • Salt anchovies and sardines

You will learn pickling, oil preserving and salt preserving as well as proper jar sterilisation, bottling techniques and storage methods. 

Enjoy taste testers and a beer in class!

90 min




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