If you are a fishing or fish-eating enthusiast, mark this Saturday, January 19th on your calendar!
GW Fins’ Executive Chef Michael Nelson will be providing one of the most unique culinary demonstrations at The Southern Food & Beverage Museum! He will be bringing a whole fish, butchering it in a way that utilizes every part of the fish, and then demonstrating how he creates delicious dishes using each part. Dishes like GW Fins’ popular appetizer Fin Wings (see below) and fish tacos made with flash-fried fish skin to create a crispy taco shell, will be showcased. There will be 100% utilization of the fish and 100% delicious dishes created.
The demonstration begins at 1:00pm on Saturday and admission is complimentary with the purchase of a ticket to the SoFAB Museum. For more information about Chef Michael’s demonstration, please click here.