May 12th, 08

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10:30 – 10:40 Opening Remarks

10:40 – 10:50 Demonstration / Live Eel How to prepare live Eel
10:50 – 11:20 Demonstration / Live Fluke
1. How to kill the fish / Let blood from the fish in water
2. Scaling
3. Removing fin
4.Cutting off head
5. Removing entrails
6. Washing inside fish
7. Pat dry fish and wrap it
8. Storing in a refrigerator
—Cleaning up / Work station—
9. Five piece filleting (Go mai Oroshi)
10. Slicing
11. Arranging on a plate

Divide into 4 Groups One Fluke per Table

11:200 – 12:00 Hands-on Training
1. Scaling
2. Removing fin
3.Cutting off head
4. Removing entrails
5. Washing inside fish
6. Pat dry fish and wrap it
7. Storing in a refrigerator

12:00 – 12:10 Hygiene Management —Cleaning up / Work station—

12:10 – 12:40 Filleting Fish 8. Five piece filleting (Go mai Oroshi)
9. Slicing
10. Arranging on a plate