With the coast just a short 3 hours away, we are often amazed at the bounty offered to us by the Gulf. With summer heating up, the variety of seafood options gets really good in June. Included in this class are techniques on cleaning fish (halfshell, fillet, scaling, flounder fillets and whole preparations), cleaning shrimp (and types of Gulf shrimp), making cold preparations (ceviche, aguachile, escabeche and campechana), stock and soup, basic sauces to go with seafood, frying fish and tamale making. Included in the class is a tasting of everything we make, from raw to soup. This is a great class to improve and diversify your seafood game. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas.