CATCH, PREP & COOK CENTER
2009 Schedule Below
2010 Schedule to Be Announced
Week of April 2, 2010 |
What does an angler do when the season produces an abundance of fish? Well, it’s a “problem” most love to have. Put it in the freezer? And when the freezer is full, what then? The Sportfishing Council wants all anglers to get the most from what they catch and knowing a few simple techniques can result in the difference between “too old” fish sitting in the freezer and the enjoyment of it at its prime.
Throughout the day our CATCH, PREP & COOK DEMOS will provide ideas and techniques to improve the enjoyment of your catch. There will be presentations on proper handling, storage and preparation of fresh fish to ensure that every fish caught and kept is fully enjoyed.Recipes and samples will be available at the seminars. |
| Time |
Presenter / Topic |
Location |
| 10:30-11:30 |
Wendy Tochihara, Izorline International Pro Staff
Preparing Poki, A Hawaiian Style Cevechi
|
Aboard M/V
International Star
H&M Landing |
| 11:00-12:00 |
Chef Larry Lewis, San Diego Culinary Institute
Sesame Crusted Ahi
over Avocado and Pepper Tian with Baked Parmesan Tuille
|
Aboard M/V
Sea Adventure 80
H&M Landing |
| 1:00-2:00 |
Darren Gorski, Quality Seafood Buyer and
Teiji Ohkawa, Corporate Sushi Chef,
The Fish Market Restaurants
Cooking Demo -
Choosing Quality Fish and Sushi Preparation Demo |
Aboard M/V
International Star
H&M Landing |
| 1:00-2:00 | Jean Neisewander, Outboard Boating Club
Secrets to Successful Canning at Home
|
Aboard M/V Sea Adventure 80
H&M Landing |
| 3:00-4:00 |
Chef Rick Trevino, Indigo Cafe
Seared Ahi with Mango Salsa
|
Aboard M/V
International Star
H&M Landing |
| 3:30-4:30 |
Shauna Barton, South Bay Lady Anglers
Prepares Her Famous Fish Tacos
|
Aboard M/V
Sea Adventure 80
H&M Landing |
