This class is full on with a wealth of skills to master. We will cover de-scaling, gutting, filleting, pin-boning and skinning. We will also look at different types of fish e.g. flat, round and a range of shellfish.

After preparing a plethora of seafood we will then use classic cooking methods to produce some delicious dishes which may include the following-

Fish “en papilote”.

An assortment of seafood e.g. crab, prawns, mussels, squid.

A Thai broth, Seafood masala and a Seafood Risotto.

Demonstrated – poached fish with beurre blanc sauce, marinated Asian style and ceviche.  All tasted on the day.