Go beyond the usual seafood favorites and discover a world of new flavors from buttery black cod and flaky rockfish to succulent lingcod and versatile squid. This demonstration class will inspire fresh additions to your seafood repertoire. Share the seafood spotlight with some options that aren’t among the top varieties we most often see in seafood recipes—shrimp, salmon, and cod—get plenty of attention. Chef Cynthia gives some love to rich black cod (AKA sablefish), flaky rockfish, meaty lingcod (not really a cod!), and versatile squid (not just for fried calamari). It’ll be a tasty opportunity to try something a bit different and add to your seafood-cooking repertoire with ginger-soy black cod with soba noodles, lingcod with olives, orange and harissa, pan-seared squid with herbs and capers, and crumb-topped rockfish with Dijon-chive slaw.