Sustainable Fish Varieties To Be Showcased During Intimate Hands On Hamptons Workshop

Amagansett Food Institute’s next workshop will revolve around the old adage “Teach a man [woman/person] to fish and they can eat for a lifetime.”

Taking place on Friday, October 19, Catching, Cleaning, and Cooking Sustainable Seafood will be led by Captain Peter Haskell, a local fisherman and owner of Haskell’s Seafood, who will show attendees how to master delicious local underutilized seafood that classgoers may have never even eaten before.

“Long Island Seafood is delicious and readily available, but preparing whole fish can be intimidating,” Heather Meehan of Amagansett Food Institute noted. “Peter Haskell will help us demystify sustainability and introduce us to the process of working with a whole fish and turning it into a delicious meal.”

During the intimate dinner and workshop experience Captain Haskell will cover multiple sustainable fish varieties, and also highlight the proper way to fillet and cook each cut. Classgoers will even have the chance to get hands on, giving preparing the fresh seafood a go.

In addition to the fresh catches, local seasonal vegetables sourced from nearby farms will be on display. “We’re looking forward to sharing some regionally available, underutilized seafood alongside some local vegetable pairings,” Meehan added.

Catching, Cleaning, and Cooking Sustainable Seafood will be held at Amagansett Food Institute’s commercial kitchen and cafe, South Fork Kitchens in Southampton, from 6 to 7:30 p.m.

Admission is $50 for members and $75 for non-members.

South Fork Kitchens is located at 39 Tuckahoe Road in Southampton. For more information, visit www.eventbrite.com.