This fish butchery class is hosted in collaboration with the Eat Real Festival in Jack London Square, Oakland. With hands-on instruction by Sea Forager's Kirk Lombard, students will learn to scale, gill, gut, fillet and debone fish and prep squid. Kirk will also lead a discussion about local fisheries and sustainable seafood as well as answer all your seafood cooking questions! Stick around and enjoy The Fishwives live sea song sing-along!