Weekday: Smoked and Preserved Seafood Day

Cost: £197.00

Our new Smoked and Preserved Seafood Day is our pilot course suitable for anyone who is interested in home smoking of seafood. A hot smoker will be used as part of the course and basic technical information given about setting up a cold smoker.

Timings

6.15am - 2.30pm

6.00am - 6.15am for registration

Class Size: 10 - 12

What to Expect

The day starts with an early morning visit of the market with our team looking at species ID and quality assessment, followed by a Jugged Kipper breakfast.

There will be a short talk about technical aspects of preserving fish and preparation of seafood for smoking followed by a hands-on seafood preparation session.

After coffee we then move onto smoking seafood and these will be served with a number of dressings and sauces. A number of dishes will be prepared as part demonstration and part hands on, these could include: Gravadlax (salmon), Rollmops (herrings) Ceviche (Razor clams or scallops) and Escabeche (seabass). Some of these will be enjoyed for lunch with a glass or wine and some to take away.

We will also cover the making of Gravadlax (Salmon), Ceviche (Scallops and Razor Clams), Rollmops (Herring). Salted and dried fish (Salted Pollock) use will be included.

A demonstration on how to carve a side of smoked salmon will also be included.

Who should attend

Those who are interested in experimenting with different flavours and textures with seafood.

What you take home

All the seafood and dishes that you have prepared.

Can I buy Fish

Always - there is plenty to purchase on the market, you just need to bring cash and a cool bag.

A handful of merchants take credit cards.

Click on the dates below for more information

Thursday 15th August 2013

Email: info@seafoodtraining.org
Tel: +44 (0) 20 7517 3548 Fax: +44 (0) 20 7517 3544
Address: Office 30, Billingsgate Market, Trafalgar Way, London, E14 5ST United Kingdom.
Charity Registration Number: 1069809