Fish and shellfish

This is a practical workshop run in a training kitchen and focuses on the foundation skills of buying, preparing, cooking and presenting fish and shellfish. It is run by our internal food expert, an independent training support chef and a master-fishmonger from Direct Seafood.

The workshop includes:

Fish identification, fish and shellfish storage and quality indicators, fish preparation techniques including gutting and filleting, seasonality, practical cookery techniques for flat fish, round fish and shellfish.