Seviche from halibut. Ceviche migrated to restaurants from Peruvian fishermen, accustomed to marinating freshly caught and finely sliced fish. Over time, this dish became the hallmark of all Latin America, absorbing the influence of Japanese and Chinese immigrants. The essence of ceviche is a quickly marinated fish under a bright sauce. You will make it from halibut, whose delicate and fatty meat is 100% suitable for this dish. The traditional Hawaiian dish was given to the world by fishermen who added seasonings to their catch and immediately ate it. Poke (translated from Hawaiian - "cut into pieces") is like a salad with raw fish - sliced tuna with the addition of greens, vegetables, cereals under a delicious sauce. 

Stroganina from macrus. Stroganina is the oldest frozen fish dish. It forms the basis of traditional cuisine of Siberians and residents of the North. Only environmentally friendly fish without impurities and parasites is suitable for stroganina, since it is cooked without heat treatment, so macrurus is an ideal candidate.

Come to the master class to understand the intricacies of cooking fish safe for the body without heat treatment and taste its true taste.