From Head to Tail — Cleaning, Filleting, and Using Fish

In Slovenia, we eat too little fish, often because we are not sure how to prepare it. Due to this uncertainty, we often buy already cleaned fish or just fillets, overlooking their true potential and limiting ourselves to only a few familiar species. In our workshop, we will look at fish with fresh eyes and explore its sustainable use from head to tail. Did you know that fish skin or even the scales can be transformed into crispy chips?

We will learn to:

• choose a fish and recognize its freshness,
• clean a fish safely and store it properly or even age it,
• fillet fish in multiple ways,
• use the head, bones, skin, entrails, and more,
• prepare some fresh ideas for tasty meals.

Join us and discover the simplicity of preparing fish from head to tail.

About the Mentor:

Kristjan Bezgovšek is a chef at TaBar in the renovated Center Rog, where under the guidance of chef Jakob Pintar, he creates refined and innovative dishes from carefully selected local ingredients. With his creative approach and commitment to sustainable cooking, he inspires both culinary enthusiasts and the professional community.

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Participants should arrive 15 minutes before the program starts in the main lobby of Center Rog. Please store personal belongings in the lockers, which the mentor will show you. Do not be late, as late entry cannot be guaranteed and disrupts the workflow.

The program is conducted in Slovenian, except where stated otherwise.

The program is intended for participants aged 14 and older, unless stated otherwise.

If we need to cancel the workshop, you will be informed two days before the scheduled start.

If you cannot attend, the fee is non-refundable and the date cannot be changed, but your spot can be transferred to another person if you notify us at least 24 hours in advance at kuhanje@center-rog.si.

We look forward to your company and creative collaboration!