For the first time, we opened our doors at the fish palace to welcome some of our local customers to have a look around. We brought in some fresh Cornish fish for a filleting and preparation demo hosted by our filleter Gracjan. We ran a tasting session comparing smoked salmons, tuna and sashimi. We closed the day off with Alistair telling the story of how The Fish Society came to be and answered a range of questions on sustainability and what's next for The Fish Society.
Gracjan showing off some Cornish sardine preparation techniques.
Butterflying a sardine with a group of impressed onlookers.
Keeping the crowd happy :)
'Your fish is my command', do you get it ;)?
Preparing a strip of organic salmon belly for sashimi.
You round of applause for the filleting star of the show.
Alistair telling an animated fishy tale.
Ange having a laugh.
Brrrrrrrrrrrrr... Cold in there? Taking a tour of our newest cold store.
Let the tasting begin. Each guest was given a tasting sheet to grade the fish. We compared smoked salmons, tunas and sashimis.
Jeremy serving up the sashimi tasting plate. A cured mackerel sashimi - shime saba on the left and organic salmon loin sashimi on the right.
Comparing our 'Fishrjumpin' smoked salmon with our 'Premium' smoked salmon.
Tialal, Jeremy and Alistair having a laugh.