#fish class

Has anyone been to the class? I’ve found barely any information on it and we’re supposed to go today.

Its been a long week this week.

Just started Seafood ID and Fabrication, but we call it Fish Class.  From 6-930 (or maybe 10) Im in a surgical looking room that smells like fish.  You leave smelling like fish too.  I start off the day by taking the fish out of huge containers of ice in a refridgerated walk-in.  Your hands get cut/scratched, and slightly frozen in the process, but I volunteer to do it, so Im not complaing!  This is followed by a lecture/review and a cutting demo, followed by the words, GET TO WORK, YES CHEF. We fabricate different fish in a frenzy to get it all done.  But when I say frenzy, that term only applies to about half the class. The other half...lets just say they dont really have a sense of urgency.  Then we clean clean clean clean, do a fish tasting/old man rant with out chef, followed by GET THE HELL OUTTA HERE.

I gotta say, its a fun, exciting, crazy class, but man it just takes it out of you.