Sustainable Seafood Classes with Al Goldberg

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Al Goldberg will host “sustainable seafood basics and cooking” lessons. Courtesy photo

As the summer swiftly nears its end, make sure to get a couple of good seafood feasts in before it’s too late. Al Goldberg, Slow Food Leader, master fisherman and amateur chef passionate about seafood will host two three-hour sessions of “Sustainable Seafood Basics & Cooking” on August 2 and 9 at Jeff’s Kitchen at the Hayground School.

The first session, on August 2 covers basics like what sustainable seafood is, round fish, flat fish and shellfish, what is in season, where to source, tips on what to look for when buying, how to keep it in peak condition from hook to table, storing and freezing, knife skills, kitchen safety, fish prep and how to filet a fish.

The hands-on cooking during the first session includes seafood stock making, a lesson in East End sustainable seafood chowder and sustainable seafood fishcakes with a tasting.

“I was a real carnivore growing up. My mother did not know how to cook fish well. Seafood became a passion of mine after living abroad on several occasions. I have been fishing since childhood but never really enjoyed the fruits of my success until I retired and went to cooking school in New York City 10 years ago,” Mr. Goldberg said.

“My first class was a five-day course in seafood cooking. Every winter since then I have taken more classes to improve my culinary skills. Joining Slow Food East End gave me the opportunity to share the benefit of my skills with others.”

The second session, on August 9 will utilize hands-on cooking with several different methods like ceviche — cooking with citrus, a roasted whole fish, mussels with garlic, white wine, fennel and onion, a sautéed fish filet, roasted vegetables and a seasonal salad with a full dinner served after preparation.

Each class is limited to 15 people and the price includes ingredients, handouts and recipes. All proceeds will support Slow Food East End projects and at the end of both evenings, participants can enjoy the “frutti di mare” of their labors by sharing with other students.

The classes are from 6 to 9 p.m. and the cost for members is $75 per class and non-members is $100 per class. Goldberg is a retired financial executive and business consultant that has developed a reputation for making some of the best fishcakes, seafood chowder and gravlax east of the Shinnecock. He teaches in the adult education programs in East Hampton and Sag Harbor.

The Hayground School is located at 151 Mitchell Lane in Bridgehampton and the deadline for reservations for the classes is July 28. For more information, or to register, visit slowfoodeastend.org.

— Lindsay Andarakis

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