From Head to Tail — Cleaning, Filleting, and Using Fish

In Slovenia, we eat too little fish, often because we are not sure how to prepare it. Due to this uncertainty, we often buy already cleaned fish or just fillets, overlooking their true potential and limiting ourselves to only a few familiar species. In our workshop, we will look at fish with fresh eyes and explore its sustainable use from head to tail. Did you know that fish skin or even the scales can be transformed into crispy chips?

We will learn to:

• choose a fish and recognize its freshness,
• clean a fish safely and store it properly or even age it,
• fillet fish in multiple ways,
• use the head, bones, skin, entrails, and more,
• prepare some fresh ideas for tasty meals.

Join us and discover the simplicity of preparing fish from head to tail.

About the Mentor:

Kristjan Bezgovšek is a chef at TaBar in the renovated Center Rog, where under the guidance of chef Jakob Pintar, he creates refined and innovative dishes from carefully selected local ingredients. With his creative approach and commitment to sustainable cooking, he inspires both culinary enthusiasts and the professional community.

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Participants should gather 15 minutes before the scheduled start in the entrance hall of Center Rog. Please store your personal belongings in the lockers shown to you by the mentor. Do not be late, as this disrupts the workflow. In case of being late, entry to the lab cannot be guaranteed.

The program is conducted in Slovenian, except where otherwise noted.
The program is intended for participants older than 14 years, except where otherwise noted.

In case of cancellation, you will be notified two days before the planned start. If you cannot attend the program, fees are not refunded, and it is not possible to change the date. Participation can be transferred to another person, for which we ask you to notify us at least 24 hours before the program start at kuhanje@center-rog.si.

We look forward to your company and joint creation.