Don’t know what to do with a whole fish? Fear not! Chef Evan Mallett of Black Trumpet Restaurant in Portsmouth, NH shows you how to fillet a fish cleanly, simply, and safely. You’ll learn how you can use the whole fish (think stock!) and why buying whole fish is a great option for you, the fish harvester, and the fish (waste nothing!). Evan will also show us a couple of ways to prepare New England groundfish.
Evan is the chef and co-owner, with his wife, Denise, of the Black Trumpet Restaurant in Portsmouth, New Hampshire. In 2011, 2013, 2014 and 2017 Evan was named as a James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef’s Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative to join farmers, chefs and educators to identify and restore a food system native to the greater New Hampshire Seacoast. Take a look at Evan’s cookbook, Black Trumpet: A Chef’s Journey Through Eight New England Seasons, for more coastal New England inspiration! Colles Stowell is the founder of the One Fish Foundation and co-chair of Slow Fish North America.
