Whole Fish 101: Mastering Preparation and Cooking Class

About this course

The class examines how to assess seafood seasonality and freshness, then teaches filleting techniques for two round fish and one flat fish. Participants prepare and cook fish using methods including pickling, curing, steaming and pan-roasting, with examples such as soused mackerel, sea bass tartare, sea bass en papillote and sole meunière. The course also considers how different parts of the fish can be used in cooking.

What you'll learn

• Assess the seasonality and freshness of seafood when buying fish
• Fillet two round fish and a flat fish
• Prepare fish using pickling, curing, steaming and pan-roasting methods
• Use different parts of a fish in cooking

Is this course right for you?

The course is listed as suitable for all levels. It is intended for learners who want to study whole-fish preparation and a range of cooking methods, without the source specifying particular previous experience or participation requirements.