Slow Food East Bay’s Anchovy Workshop

Ready to get truly hands-on with your seafood? If so, you’re in luck! We’re planning a series of workshops combining not just skills and confidence building around fish, but also conversations about what a local, sustainable seafood system looks like.

Join us on Saturday August 17th at 9am for the kick off: an Anchovy Workshop with forager, chef and author Maria Finn (grab her new book Forage. Gather. Feast. now!)

We’ll gather in San Francisco at Fisherman’s Wharf and take a short walking tour and learn how to buy live anchovies straight from the boats and then set up right there to preserve them for later eating. You’ll learn more about the anchovy runs in the Bay, the importance of these little fish to the local ecosystem and then dive into how to process them and put them up using both salt and citrus. Limited seats are available and you don’t want to miss this!  

These workshops are a part of Slow Food East Bay’s year-long campaign to help inform Bay area eaters about the local seafood ecosystem and help them be more intentional about their purchasing choices.  

We know that the confusion over what seafood is “safe” is real. Whether it’s questions about trawling (what is that?) or mercury or Alaskan versus California salmon, sourcing and cooking fish can feel daunting.  So over the course of the next year, we aim to guide you toward resources that will help alleviate these concerns!  Through gatherings both large (a Halibut Festival!) and small (learn how to pickle herring!) we’ll be connecting fishmongers, distributors, chefs, and consumers through various programming, promoting healthy, sustainable seafood consumption and a connection to those that harvest it.