Learn to select, clean, break down, and prepare fresh fish, from chef Jackie Lau.

The tour and class by Les Dames d’Escoffier Hawaii Chapter will begin at 7:30 a.m. July 22, at the Hono­lulu Fish Auction.

Attendees then will go to MW Restaurant for a demonstration by Lau, followed by preparation of fish baked en papillote (in parchment paper).

The hands-on demonstrations will cover breaking down and storing fresh fish, which types of fish are preferable for certain preparations and how to use the whole fish, including skin, bones, tail, fins and collar.

Lau is former corporate chef for Roy’s Restaurants in Hawaii and was the original executive chef for the Hawai‘i Food & Wine Festival. She now works as a private chef.

Participants must wear closed-toe shoes and bring a jacket, as the auction house is chilly. The class is limited to 20 people.

Cost is $45; $40 for Les Dames members. Buy tickets online at ldeihawaii.org/events. Call 489-6530.