From TIDE TO TABLE

Fish butchery with Chef David Standridge

Join us for Hook to Table: The Art of Fish Butchery with Chef David Standridge on Tuesday, July 26th, 2025, at the Mystic Aquarium’s Milne Center from 5:30–7:00 PM

In this immersive, hands-on workshop, you'll learn to break down a whole fish with step-by-step instruction from James Beard Award-winning chef David Standridge. Discover the principles of zero-waste cooking, sustainable sourcing, and how to use every part of the fish—from fins to filet. With expert guidance at your side, you’ll craft and enjoy your own seasonal seafood dish while gaining the skills and confidence to ask the right questions at the market. Come hungry to learn, cook, and connect with the art of sustainable seafood.

$90 per ticket + tax

HANDS-ON TRAINING IN WHOLE FISH BUTCHERY, SUSTAINABLE SOURCING, AND ZERO-WASTE COOKING.

Lets Eat- Thursday, September 25th, 2025
From Tide to Table

A DINNER INSPIRED BY THE OCEAN, ROOTED IN SUSTAINABILITY, AND CRAFTED WITH CARE.