- Fresh, frozen, baked, sauteed... There are lots of fish in the sea and just about as many different ways to prepare it. Plus, fish is a highly nutritious protein choice. It is recommended that we consume seafood twice a week. But most in the land-locked Midwest are confused about how to purchase and cook fish. This class will cover the basics about the various types of fish, how to choose fresh and sustainable varieties, and the different ways to prepare it. Class will include samples, buying/storing guide and recipe booklet. Register: firstname.lastname@example.org or call 913-715-7000
Kansas State University Extension Office
- Food & Wine
- Tuesday, February 5 @ 6:00 pm
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