Through Terry’s teachings, participants will learn about traditional Musqueam fishing methods and protocols for preparing salmon for consumption. Terry will teach filleting techniques, and lead each participant in practicing on their own whole sockeye salmon. Participants will take home their filleted and vacuumed sealed salmon, along with a fish fillet knife. At the end of the hands-on lesson, participants will share a communal salmon meal prepared on site.

Workshop fee includes all materials, a salmon meal, and a sockeye salmon and filleting knife to take home.

*Please note that the workshop takes place at the UBC Farm Community Kitchen