Hands on cutting and filleting session including a tasting.
Introduction including quality points, overview of sustainability. Preparation techniques for fish and shellfish including skinning, fillets and whole fish; portioning – loins, steaks – round and flat fish; Filleting techniques for flat and round fish – cross cut; quarter cut, butterfly. A mixture of hands on and demonstration with a focus on hands on.
Cooking Methods and stock making will be included as part of the fish preparation session and three of four species will be cooked for a short tasting session as part of a “working” lunch break.
The course is available in modular form with the option to book onto the sections of the course you consider to be the most beneficial to your needs.
A certificate of attendance will be issued on completion of the sections you opt to take. Should you wish to complete the full profile with City and Guilds you would need to complete Modules 1, 2 and 3.
Timings This is a 8 hour Course - Course Size 10-12 People - Course Times 06:00am - 16:00pm