Get hands-on with a whole Wild King Salmon under the guidance of Chef Roberth Sundell, whose Michelin-starred training in Stockholm shines through in every cut. You'll fillet, skin, and pin-bone your fish, then prepare it three ways: classic Swedish Gravlax, delicate Crudo, and a pan-seared fillet you taste in class, plus take-home Gravlax with cucumber salad fixings.