Intro to Japanese Fish Butchery

About this experience

Chef Kate Koo is collaborating with Seisuke Knife to teach a class on fish butchery at her restaurant, Zilla Sake. In this hands-on experience, you will learn how to fillet a fish using the Japanese sanmai-oroshi butchery process. We'll kick things off with a brief discussion of the Deba knife, touching on its history, how to properly sharpen and maintain single bevel knives, as well as how to pick the right Deba for you. 

Kate will demonstrate how to prepare a fish for filleting, including scaling, gutting, and removing the head with a traditional Japanese deba knife. You will then be guided through the process of breaking down a Kurodai (Also known as Black Porgy or Blackhead Seabream) yourself, using the sanmai-oroshi technique.

All necessary tools, the fish, and supplies to keep your fillets cold on the way home will be provided, just show up ready to learn!

If you already have a Deba, please feel free to bring it along. If not, this is a great opportunity to try one out, and you can head over to Seisuke Knife after the class for a 10% discount on any single-bevel knife in the store.

Kate will also share her expert insights on sourcing and storing fish safely, sushi history and traditions, and preparing delicious dishes from your fillets.

Due to the knife techniques involved, this is an intermediate class and may not be suitable for beginners. Participants should be proficient in basic knife skills.

Sunday, September 21, 1-4pm @ Zilla Sake - 1806 NE Alberta St, Portland, OR 97211

*If you want to cancel let us know at least 3 business days before, or you will not be refunded. 

Please arrive early and allow time for parking to ensure we can begin promptly at 1PM.