This class is part of our Special Classes.

Raw fish, but make it effortless, elegant, and absolutely delicious. In this hands-on
class, we’ll explore the art of preparing crudo and ceviche—two fresh and vibrant
ways to enjoy sushi-grade fish beyond traditional sushi and poke.

How to Properly Thaw Sushi-Grade Fish
→ Keep fish vacuum-sealed or in a covered container.
→ Place it in the refrigerator for 8-12 hours (overnight is best).
→ Once thawed, pat dry with a paper towel.
→ Use immediately and keep fish chilled until serving.

**Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions**

This class is sponsored by Fulton Fish Market.