Our Gut, Fillet and Shuck class is a morning well spent - this day is informal, but hugely informative as you discover Billingsgate and how to prepare fish like a professional. 

Starting at 5.45 am you will:

Learn about Billingsgate and spend a couple of hours on the market focusing on what fish and shellfish are available and how to tell it is the best quality.
Tuck into a fishy breakfast cooked by our chefs.
Spend a morning with one of our talented and expert blocksmen learning all the tricks of the trade.
We teach you how to care for your knives and how to sharpen and hone a knife - it's all about knife work for the best result.
You will work with around 10 different types of fish and learn how to: clean it, skin it, fillet it and pocket it!  
You will work with some shellfish and learn how to shuck an oyster, clean a scallop and you are shown how to dress a crab.
Finally - we will give you lots of suggestions about the best way to store your product and how to make stock with the frames!

Who will teach the class?
This is usually taken by Ron Peacham. He has worked on and off the market and around seafood for 46 years. He is fun, talented and loves nothing more than to show you how to prepare fish.
 
We want you to go home full of confidence, with lots of new skills and a coolbag full of fish to enjoy cooking at home. 

 Timings

This is 7 hour Course  - Course Size  10-12 People - Course Times  06:15am - 13:30pm - Registration 5.45am

 Techniques covered

We teach you how to care for your knives and how to sharpen and hone a knife - it's all about knife work for the best result. You will work with around 10 different types of fish and learn how to: clean it, skin it, fillet it and pocket it!

 What to Expect

An early morning tutored visit of Billingsgate when the market is in full swing. After our legendary market breakfast there is a short talk on the equipment used during the course and essential knife care to ensure safe handling. A 5 hour hands-on practical fish and shellfish preparation session learning many of the essentials for preparing seafood at home. Species are likely to include: a number of round and flat fish including plaice, gurnard, bass, trout, coley and sole along with cuttlefish and shucking oysters. The trainer will also demonstrate the preparation of crab. There is NO cooking on this course, but advice (and notes) will be given on cooking, storage and freezing.

 Who should attend

Perfect for all amateur fishermen wanting to learn or improve their knowledge of fish and shellfish preparation. It is also great for a home cook who is faced with preparing fish straight off the rod and line.

 What you take home

All the fish that you prepare on the day and we provide a cool bag for you to take it away in.

 Can I buy fish?

If you are likely to want to buy fresh or frozen product on the day, please bring cash with you. We can store a small number of purchases in our chiller for the duration of the course.