LEARN THE ART OF BUTCHERY
CLASS TWO - CHOP SHOP IN CALDWELL
Participants gathered at Chop Shop in Caldwell as Chef Kris Ott demonstrated the art of preparing salmon and trout, as well as meal preparation using offals.
Click below to view instructional videos for preparing each:
Participating farmers and ranchers: Fairweather Fish, Idaho Springs Foods, Little Cow Mountain Farm & McIntyre Pastures
SALMON AND TROUT
OFFALS
Funding for Nose to Tail--A Multispecies Whole Carcass and Sub-primal Processing and Promotional Training Program was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant LFPP21000930. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.