Continuing Education Course for Chefs on Underutilized Fish

Is that fish edible? C O N T I N U I N G E D U C AT I O N COURSE FOR CHEFS ON U N D E RU T I L I Z E D F I S H AND WO R K S H O P T O M A K E J E W E L RY W I T H L I O N F I S H SPINES

Jannette Ramos García Outreach and Education Member Panel