This past week included a lovely night out with the Detour crew Рbutchering and cooking fish while learning about sustainability. After devouring a platter full of seafood charcuterie, we each got a sea bream and a rainbow trout to practice our knife skills on.Platter full of fish charcuterie  and house made pickles Рsmoked salmon, gravlax, caper berries, pickled beets, rampchi (ramps meet kimchi) and lots more deliciousness! 24 more words