Fish Butchery | Chris Jaeckle

Want to sharpen your knowledge of fish butchery? Chris Jaeckle, Co-Founder/Executive Chef of Uma Temakeria and Proprietor/Chef of All’onda, shows us how to break it down. As a Morimoto alum and lover of Japanese cuisine, Chris knows his fish and is excited to share that knowledge with us. 

Originally recorded at the Journee Colab on 02/15/2016