Preparing & Cooking Fish


As an island nation we have access to some of the finest seafood in the world. This practical one-day course will give you the skills, knowledge and confidence to be able to create a range of delicious fish dishes.

Using a mix of hands-on sessions, tastings and demonstrations our expert team will teach you how to choose the best quality produce, to prepare and preserve your favourite fish and to cook a selection of popular seafood recipes.

Over the course of the day you’ll learn about:

  • Types of fish
  • How to assess quality
  • Basic preparation including scaling, gutting and filleting
  • Cooking techniques including grilling, poaching and frying
  • Hot and cold smoking
  • How to prepare fish stock
  • Accompaniments and sauces for fish dishes
  • Basic curing techniques.

You’ll also learn how to produce a range of dishes, discovering new flavours and using traditional techniques, which may include:

  • Ceviche
  • Steamed plaice en papillote
  • Smoked salmon
  • Proper beer battered fish
  • Cajun spiced salmon
  • Grilled seabass
  • Smoked haddock fishcakes
  • Tartare sauce and beurre blanc.

Fish used on this course may vary according to seasonal availability.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their food home.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.


Sat 9th Feb 2019

Places left: YES

Fri 12th Jul 2019

Places left: YES


Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £195.00

Subjects: Butchery


Chris Moorby

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