This workshop is designed to provide anglers with some fundamental skills in taking their catch from the stream to the table. In this hands-on course, you will learn best practices for handling fish at the time of the catch to ensure its best possible taste. Participants will practice various methods of fish cleaning including scaling and pan dressing, skinning, filleting and steaking. Once fish are cleaned, participants will prepare several recipes using different cooking methods such as grilling, frying, baking and making stews. Recipes will be prepared using crappie, catfish, trout and striped bass.

Due to safety considerations this class is limited to participants 16 years of age and older.