Practical Fish Cookery Courses

Please note with all fish, availability can suddenly fluctuate, if a fish is unavailable on the date in question another species will be utilized on the day.

'Catch of the Day' 1 & 2 practical fish and shellfish preparation and cookery courses

Timings : 6.15am – 2.15pm approx (if you arrive early tea/ coffee is available from cafes on the Market floor).

We start the day with an early morning escorted market tour. You will be shown a wide variety of fish and shellfish species and how to assess their quality. At about 8am we serve you a cooked breakfast. The main ‘hands on' part of the session then begins with you preparing a range of seafood, followed by learning how to cook them with CJ and her team.

‘Catch of the Day 1' selects some of the best fish and seafood available on the day from among the 120 plus species available daily at the market. We choose the species based on quality and season, from among mackerel, sea bream, lemon sole, squid, gurnard and pollock. We take you through the basics of fish preparation, including gutting, filleting, skinning and scaling. During the cooking session we focus on basic techniques including making fish stock, grilling, roasting and poaching seafood.

At the end of the session you enjoy eating one of the recipes that you have cooked for lunch with a couple of well deserved glasses of wine!

This course is suitable for those who want to get some basic fish preparation skills under their belt and try something new. Our recipes are versatile but simple. They demonstrate just how quick and easy it is to include more fish and seafood in your day to day diet. No previous experience is required, just interest and enthusiasm.

Those with some fish preparation experience and who would prefer to prepare more unusual and exotic fish species, such as Mahi Mahi, John Dory, conger eel or cuttlefish and cook using more complex recipes may wish to consider taking ‘Catch of the Day 2' .

You will have prepared about 6 species of fish and seafood, some of which you will eat for lunch. The remaining fish are prepared as dishes to take away, so something to eat in the evening too.

I attended your Catch of the Day course recently and would like you to let you know that I thought the course excellent. The market trip was fascinating and very informative. The course content was comprehensive, and the tutors very knowledgeable and encouraging. I have to admit that I did not expect to learn quite as much nor to have as much prepared fish to take home. The fish was fantastic; I don't think I have ever had such fresh fish!"

"Just wanted to say thanks again for an absolutely brilliant course, I did the Practical catch of the day with CJ last thursday (08/05/08) and wow what a course!! I can't fault it one bit, from the tour of the market with Rob, to the cooking with CJ and her team, the standard was just superb. I learnt so much, improved my knife skills and corrected a few things along the way as well!! To finish it all off, my wife and i enjoyed eating the results my hard work for the next few days! Can't wait to do another course with you all. Thanks again."

The six pictures immediately below were taken by Rogan MacDonald when 'Time Out' recently reviewed our 'Catch of the Day' fish cookery course. The full article can be read here , Rogan retains ownership of these pictures and his other work can be viewed here.

"I want to share the wonderful tastes with my family, each time I make one of the dishes I will have lovely recollections of the day. Thank you for what was a truly insightful and varied course. I now feel confident to be able to tackle any fish recipe."

"I just wanted to tell you what a fabulous day my friend, Marie and I had on Thursday, I thought it was great value for money, I learnt a lot more than I expected to, especially from Barry that took us around the market, and my children thoroughly enjoyed trying all the fish I took home. I went back to work today and told everyone how wonderful you and your team are only to discover that they already knew!"

Dates in March - Thursday 11 th March, Friday 19th March, Tuesday 23rd March, Friday 26 th March

Dates in April - Thursday 8th April, Friday 9 th April, Tuesday 13th April, Friday 23rd April, Thursday 29th April, Friday 30 th April.

Dates in May - Thursday 6th May, Wednesday 12th May, Thursday 20th May, Frisday 21st May, Thursday 27 th May, Friday 28th May.

Dates in June - Catch of the Day 1 - Thursday 3rd June, Thursday 10 th June, Friday 11 th June, Wednesday 16 th June, Tuesday 22 nd June, Friday 25 th June

'Catch of the Day 2' practical fish preparation and cookery course with CJ Jackson.

This course is designed for the many who have enjoyed the Catch of the Day 1 and who would like to expand their knowledge and put their fish filleting skills to practice.

Timings : 6.15am – 2.15pm approx (if you arrive early tea/ coffee is available from cafes on the Market floor).

We start the day with an early morning escorted market tour. You will be shown a wide variety of fish and seafood species and how to assess their quality. At about 8am we serve you a cooked breakfast. The main ‘hands on' part of the session then begins with you preparing a range of seafood, followed by learning how to cook them with CJ and her team.

‘Catch of the Day 2' selects some of the best exotic and more unusual (often less used too) fish available on the day. We choose the fish, based on quality and season, from among species such as John Dory, snapper, mahi mahi, sea bream, brill, halibut, cuttlefish or crab. We cover the basics of fish preparation as they apply to more unusual species and help build your knife skills confidence. During the cooking session we focus on some basic techniques, including making stock and cook more complex recipes.

At the end of the session you enjoy eating one of the recipes you have cooked for lunch with a couple of well deserved glasses of wine!

This course is most suited to those who have attended ‘ Catch of the Day 1' and who now want to gain more confidence dealing with some new fish and shellfish species. Our recipes for this course are a little more challenging but still demonstrate ease and versatility. Some basic gutting and filleting experience is helpful as is interest and enthusiasm.

You will have prepared about 6 species of fish and seafood, some of which you will eat for lunch. The remaining fish are prepared as dishes to take away, so something to eat in the evening too.

Course timings: 6.15am – 2.15 approx (if you arrive early tea/ coffee is available from cafes on the Market floor).

Making the Most of Fish – ½ day class with no market visit: 10am – 2.30pm

Join the Seafood Training Team for a day in the kitchen. We will be promoting our new book – The Billingsgate Market Cookbook by CJ Jackson and demonstrating how fish is prepared. During a hands on practical session each person will prepare 4 dishes to take away using the best species of fish on the day. Recipes could include:

Seabass and Fennel Tray Roast, Roast Salmon with Ginger and Chilli Dressing, Goan Seafood Curry, Billingsgate Merchants Fish Soup or Creamy Seafood Pasta with Pernod.

CJ Jackson, Director of the school presents this day with retired fishmonger and shellfish enthusiast Ken Condon .

Timings: 6.15am – 2.30 aproxmiately (if you arrive early tea/ coffee is available from cafes on the Market floor)

What to expect: This is a fun and informative day when we aim to cover as many aspects of shellfish preparation as possible (depending on season and availability)

The day beings with an escorted market visit focusing on species identification and assessing quality. We serve a cooked breakfast at around 8am which is followed by an introduction to the day.

After a short introduction to the day we look at the preparation of many different species of seafood. The course is mainly practical and each person is given the opportunity to prepare a dressed crab, cooked lobster, prawns and langoustines ( Dublin Bay prawn) prepare a variety of clams, scallops and squid. A cuttlefish or octopus is demonstrated as is the cooking of langoustine (Dublin Bay Prawn). After coffee the session moves onto cooking, part of which is demonstration (Octopus in Rioja, Shellfish stock) and practical hands-on (Lobster and Langoustine Samphire Salad, Clam Bourride, Seared Seafood Salad). At the end of morning everyone sits down to enjoy 1 of their dishes – the rest at packed up to take away and this is all served with a glass or two of wine.

What you take away: Dressed crab, Lobster and Langoustine Salad and Seared Seafood Salad and a cool bag.

Join us for a full day preparing fish and shellfish. After a market visit you will spend the day in our knife skills room, a typical selection may include:

Gutting and cleaning mackerel and trout; trimming, scaling and filleting bream; preparing a monkfish tail; skin and pin bone coley fillet; prepare squid, shuck oysters and scallops and trimming and filleting flat fish such as lemon sole.

About Silla Bjerrum: I have lived in the UK for 15 years and worked with sushi since I first arrived. I learned my skills from an English man in Chelsea, but thereafter travelled to Japan regularly to better my knowledge and skills. Opened Feng Sushi, with Jeremy Rose, 9 years ago. We now have 6 branches all in London. I have been teaching a class inhouse for the last 5 years, but also teach at Leiths and Divertimenti.

Timings: 6.15am – 2.30pm approximately (if you arrive early tea/ coffee is available from cafes on the Market floor)

What to expect: This very informative day begins with an escorted market visit focusing on species identification and assessing quality. We serve a cooked breakfast at around 8am which is followed by an introduction to the day.

There is only a small amount of fish preparation on this course as the focus is on using typical Japanese ingredients and cooking a variety of traditional dishes with a ‘Feng Sushi twist'. The day will take away some of the mystique surrounding Japanese cooking.

Dishes prepared are taken from Feng Sushi repertoire and may include classics such as Miso Soup, Japanese Soba Noodle Salad, Seared Yellowfin Tuna Sashimi with Fresh Herbs and Dipping Sauce, Tiger Prawn Make with Mizune and Yuzu Tobiko, Spelt Grey Mullet Tempura and Beetroot Marinated Salmon Nigiri with Beetroot Sprouts. This is enjoyed for lunch with Japanese Beer.

Japanese Masterclass with Silla Bjerrum, Executive Head Chef and Director of Feng Sushi

Including information about ingredients, advanced sushi and sashimi preparation and other methods of cooking.

Timings: 6.15am – 2.30pm approximately (if you arrive early tea/ coffee is available from cafes on the Market floor)

This very informative day begins with an escorted market visit focusing on species identification and assessing quality. We serve a cooked breakfast at around 8am which is followed by an introduction to the day.

There is only a small amount of fish preparation on this course as the focus is on cooking sushi (sweet vinegar rice) rice and preparing fish to be used in sushi and sashimi all with the ‘Feng Sushi twist'.

Typical dishes may include Marinated Mackerel Sashimi, Sashimi platters with organic Atlantic salmon and Yellowfin sashimi. Various Nigiri (lit ‘grip' sushi using Yellowfin Tuna, organic salmon and the freshest fish on the market. Also included are a selection of Nori Maki rolls with handpicked white crab meat.

Silla starts her session by giving a masterclass in the cooking of sushi rice and how to prepare it to perfection. The day is full of lots of tips, fabulous dishes and we have great feedback by all attendees.

CJ Jackson is the school's director, food writer and teacher. She runs and teaches at the school. Fish is one of her main passions, but she is also very interested in working with seasonal produce both writing about it and cooking it along with food from the wild. She is looking forward to creating dishes to utilize the game prepared on this course. (CJ is co-author of Leiths Seasonal Bible and Leiths Fish Bible both published by Bloomsbury )

Class size: 10 – 12 (if you arrive early tea/ coffee is available from cafes on the Market floor)

You will spend the first part of the morning working with an Instructor who will guide you through plucking, drawing, dressing, jointing and boning a variety of both feathered and furred game. Depending on availability we hope to work with guinea fowl, pigeon, pheasant, venison, rabbit and duck. The morning will be a combination of hand's on and demonstration. Chefs will also be on hand during the morning to create a couple of recipes to try for lunch. After a short lunch break you will have the opportunity to create 3 recipes to take away at the end of the day.

Anyone with an interest in game, whether as a keen shot or someone who simply enjoys eating it. It is also a good course for anyone wanting to pick up tips for plucking, drawing and boning various types.

Lots of new skills along with 3 full prepared dishes to either freeze or cook at home.

This event is the most exclusive we offer. Do not miss the chance to gain a fascinating insight into the working kitchen of one of the top 12 Livery Companies. Executive Head Chef at Fishmongers' Company, Steve Pini, will be delivering his fish cookery day, based on his cook book.

Our new practical courses are designed for those who would like to do some hands-on preparation of fish. The dishes are focused on everyday preparation of fish and are perfect if you want to incorporate more fish into your diet. The days are taught by our team of chefs who have many years teaching and cookery experience behind them. They are all very approachable and like to create a friendly and informal atmosphere.

Join us for coffee and a general introduction to the market at 9.30am . You will then spend 2 hours preparing 3 species of fish and a couple of recipes to take away. The second part of the course is a demonstration cookery session where you will be instructed on how to prepare a further 3 – 4 species and these are then cooked for you to serve as a taster of the dish.

This class is open to anyone wanting to include more seafood in their diet. It does have a good hands on element, the last 2 hours is a cooking demonstration using the species prepared during the morning.

Some new skills and some prepared dishes. Recipes – as with all our courses are handed out.

We offer four different courses on Saturday's, these are Catch of the Day Saturday (half day), Pasionate about Fish, Passionate about Shellfish and Mastering the Art. We are unable to organize an escorted market visit for health and safety reasons as the market is exceptionally busy.

For those who wish to see the market in action you are free to wander around before the course begins. We also operate escorted educational visits around the market during the week. More info on market visits here.

We run a half day class and a variety of different full day classes each month so there is plenty to choose from.

Catch of the Day Saturday Mornings - Practical Seafood Preparation & Cookery Classes

Maunday Thursday 1st April (0930-1400), Good Friday 2nd April (0930-1400), Easter Saturday 3rd April (0930-1400), 24th April.

Timings : 0830 – 1300 (if you arrive early tea/ coffee is available from cafes on the Market floor).

Join us for coffee and a general introduction to the market at 8.30am . You will then spend 2 hours preparing 3 species of fish and a couple of recipes to take away. The second part of the course is a demonstration cookery session where you will be instructed on how to prepare a further 3 – 4 species and these are then cooked for you to serve as a taster of the dish.

This class is open to anyone wanting to include more seafood in their diet. It does have a good hands on element, the two hours are a cooking demonstration using the species prepared during the morning.

Some new skills and some prepared dishes. Recipes – as with all our courses are handed out.

"I just wanted to say how much I enjoyed "Catch of the Day", 1/2 day training course today. I came along with my friend, having bought the course for her 30th birthday. We both had a thoroughly enjoyable day and learnt more than I had ever anticipated. CJ is a brilliant tutor and host and made the group feel very welcome. She has obvious enthusiasm for the subject, is skillful, entertaining and very approachable - a tremendous asset to the school. As well as having an excellent introduction to the market, we learnt how to skin, fillet and bone a variety of different fish types and also some different ways to cook with each one. I can't wait to put my new skills into practice and look forward to coming back again soon! Thank you".

Saturday 13th March, Saturday 17th April, Saturday 1st May, Saturday 19 th June;

Saturday 17th July, Saturday 14th Aug, Saturday 18th September, Saturday 2nd October.

****Attendees on this course receive a free Billingsgate Market Buying Guide – illustrated by Virginia Powell (text by Chris Leftwich, Chief Fisheries Inspector and CJ Jackson, Director of BSTS) Price £5

Timings : 8.30pm – 3.30pm (if you arrive early tea/ coffee is available from cafes on the Market floor).

Join us for coffee and a general introduction to the market at 8.30am . You will then spend 2 – 3 hours working with a block man preparing some species of fish, to learn some tricks of the trade. For the fish cookery part of the course, you cook one of the fish for lunch and then prepare a further 2 – 3 recipes to take away with you at the end of the session.

This class is open to anyone wanting to include more seafood in their diet. It is particularly suitable for someone who wants to learn about how to prepare fish under the watchful eye of a fishmonger, but also wants some hands on cooking too.

Some new skills and prepared dishes – so don't plan an evening meal on this day, you will have plenty to eat. Recipes – as with all our courses are handed out. Bring a LARGE cool bag to carry it all home.

Passionate about Seafood with expert fishmongers Duncan & Sue Lucas - these two courses focus on fish and shellfish.

"Let us inspire you to become more creative with everyday seafood! Our fish courses are fun, informal and crammed full of information and ideas to get you enthused about the wonderful variety of seafood available to us all. Fresh seabass, bream, mackerel ,sardines, plaice, cod, salmon and our absolute favourite, red gurnard, are a few of the species we could be working with. You'll learn to fillet, scale, clean, steak, skin, pinbone – in fact everything you need to know to give you more confidence with fish. You also take home the fish you've prepared, so make sure you bring a coolbag! The market is open on Saturdays to the general public, so why not arrive early and pick up some fantastic fish – if you don't feel confident enough to prepare it yourself, we'll be delighted to do it for you at the end of the course."

"A shellfish extravaganza for all seafood lovers. Each candidate prepares their own fresh lobster, fresh crab, langoustine, king prawns, oysters, scallops, mussels, clams..... the list goes on! Not only that but you take home everything you work on - so make sure you invite some friends around for supper. Once the 'exhausting' prep work is completed, you can sit and relax with a few glasses of wine while we cook up an feast - giving recipe ideas and information as we go. The course is relaxed and informal, and tailored around you. Why not come a little earlier and pick up some fabulous fresh fish from the market - we will be delighted to prepare it for you after the course!

The course is called Passionate – and Sue and Duncan Lucas, who deliver this course, like the rest of the team are full of enthusiasm and warm hospitality.

Timings : 8.30pm – 3.30pm (If you arrive early tea/ coffee is available from cafes on the Market floor).

Join Sue and Duncan for coffee and a general introduction at 8.30am . You will then spend most of the day working with a Duncan learning about fish preparation. Sue does a cooking demonstration during the day and there is lots of food to taste.

This class is open to anyone wanting to include more seafood in their diet. It is particularly suitable for someone who wants to learn about how to prepare and cook fish and shellfish, but would prefer the main focus to be on fish preparation. Although there is some expert instruction about how to cook fish there is no hands on fish cookery on this course.

Some new skills, and injection of enthusiasm and lots of fish to take home. Recipes – as with all our courses are handed out. Bring a LARGE cool bag to carry it all home.

Join us for a relaxed evening of fish preparation and seafood cookery then enjoy the fruits of your labours for supper and a glass of wine. This is a great way to unwind after a busy day at work and get some new skills under your belt!

You will learn how to prepare 3 species of fish (each evening we name two species and choose the third at the last minute, depending on availability). Once prepared you cook 2 recipes to enjoy for supper, which is served with bread, rice or noodles and salad. We do need to point out that the species may need to change at the last minute due to seasonal availability.

This class is open to anyone wanting to include more seafood in their diet, but wanting some inspiration on how to prepare and cook it.

You will prepare two dishes you can eat both courses, or take 1 away to enjoy the next day.

If you are allergic to an ingredient please inform us as we can adapt recipes to suit individuals

Thursday 8th April - Thai Curry (Evening includes all fish preparation and recipes, served with a glass or two of wine).

5th May – Crab/Dressed Crab Turbot (Evening includes all fish preparation and recipes, served with a glass or two of wine).

27th May – Sea bass (Evening includes all fish preparation and recipes, served with a glass or two of wine).

2nd June – John Dory (Evening includes all fish preparation and recipes, served with a glass or two of wine).

10th June – Lang/Lemon Sole/Scallops (Evening includes all fish preparation and recipes, served with a glass or two of wine).

23 June – Dressed crab/chilly crab and Langoustine (Evening includes all fish preparation and recipes, served with a glass or two of wine).

6th July – Dover Sole /Bass/scallops (Evening includes all fish preparation and recipes, served with a glass or two of wine).

Join us for a short evening of fish preparation and cookery and enjoy the fruits of your labour for supper and a glass of wine. This is a great way to unwind after a busy day at work and get a new skill under your belt!

"I think the course was just perfect; I loved the fact that we took part so much and we prepared our dinner, thanks a lot we had a really good time!"

If you are allergic to an ingredient please inform us as we can adapt recipes to suit individuals

There are a variety of clams available on the market, come and spend a couple of hours with us, learning about a variety of species and cooking a simple recipe using palourdes.

Scallops are versatile and a great introduction to anyone wanting to try shellfish

Sea bass/ bream: Sea bass, with a fennel tray roast as featured in the cook book – Thursday 22nd April

This is always a popular class – bass is a superb fish to enjoy and we teach you how to prepare it and cook a simple, aromatic and low fat (you would never know it!) recipe to enjoy for supper.

Thursday 13th May - Lemon Sole and Dover Sole (Evening includes all fish preparation and recipes, served with a glass or two of wine).

This is always a popular class – bass is a superb fish to enjoy and we teach you how to prepare it and cook a simple, aromatic and low fat (you would never know it!) recipe to enjoy for supper.

A fabulous fish! Learn just how easy it is to prepare and pan-fry yours for supper with thyme, mushrooms and crème fraiche

This is always a popular class – bass is a superb fish to enjoy and we teach you how to prepare it and cook a simple, aromatic and low fat (you would never know it!) recipe to enjoy for supper.

****Purchase ‘5 ‘Fish n a Dish' evening' certificate – (evenings to be taken any time within 12 months of purchase) for £210

You will learn how to prepare 1 named species of fish and create an easy recipe that you cook for supper. Often a second, related species is demonstrated so that guests have the opportunity to try a similar fish. We serve bread and salad to complete a simple meal.

This class is open to anyone wanting to include more seafood in their diet, but wanting some inspiration on how to prepare and cook it.

Our popular family parents/adult and kids days are a good start to the summer holiday. We create a fun and informative day out for both adults and kids teaching how to prepare and cook a variety of seafood in a relaxed and informal atmosphere.

Class size: groups of 14 adults and 18 children – working in 2 teams divided by age: Team 1 will be adults with children aged between 7- 11 and Team 2 will be adults with children aged between 12 – 15.

Course costs: £120 for 1 adult and 1 child (£20 extra for second child – maximum 2 children per 1 adult)

You will start the day with a short introduction, registration and refreshments. The group will be divided into 2 teams. Each team will spend some of the morning learning how to prepare fish (sardines, mackerel, skinning fish and preparing squid) and the remainder of the day preparing some dishes. Some of the dishes can be enjoyed for lunch and some ready to take away.

Dishes covered will include : Smoked Mackerel and Fromage Frais Dip, Plaice and Prawn Gratin, Herby Crusted Salmon (pin boning, skinning), Demonstration of Seafood Stir-fry and Sesame Basted Barbecued Sardines (depending on the weather!)

The dishes are served for lunch with beer or wine for adults and soft drinks for children.

Register your interest using our online course reservation form here

Japanese Family Workshop - Date TBA

Planning a family day out for the autumn half term? Come along to Billingsgate with your child/children and learn how to make some simple Japanese dishes and enjoy some great activities and a fantastic meal.

Everyone will learn a new skill: children will have fun preparing squid and prawns for tempura and rolling their own sushi. Adults will gain an insight into Japanese ingredients and be given lots of tips about choosing and preparing fish.

Timings: 9.30am – 2.00pm – approx

Class size: Groups of 14 adults and 18 children – working in 2 teams divided by age: Team 1 will be adults with children aged between 7- 11 and Team 2 will be adults with children aged between 12 – 15.

Course costs: £120 for 1 adult and 1 child (£20 extra for second child – maximum 2 children per 1 adult)

What to expect: You will start the day with a short introduction, registration and refreshments. The group will be divided into 2 teams. Each team will spend some of the morning learning how to prepare fish and the remainder of the day preparing some dishes. Some of the dishes can be enjoyed for lunch and some ready to take away.

Dishes covered will include: Squid and Prawn Tempura, Miso Soup, Soba Noodles Salad, Salmon Teriyaki, Sushi (Nori sushi maki) using cucumber, smoked salmon and asparagus.

The dishes are served for lunch with beer or wine for adults and soft drinks for children.

Register your interest using our online course reservation form here

We offer open gift vouchers as presents

use our online reservation form and we will contact you personally.

Practical Seafood Preparation & Cookery with CJ Jackson : Passionate about Seafood with Duncan Lucas : Seafood Saturdays with CJ Jackson : Master classes at Billingsgate : Mastering the Art : Fish 'n' a dish evening course : Parents and Child Seafood Cookery Course .