Chef’s Fish Skills School
Who should attend
The course is open to chefs of all levels from Commis to Head Chef and to front of house staff.
Cost
Free of charge to Direct Seafoods customers.
Course details
4.30am: Meet at local fish market*. Breakfast provided, followed by a tour of the market and species identification.
6.00am: Depart market for local depot. Inductions, followed by provision of protective clothing before entering the fish processing area.
Tour of the local depot premises with preparation demonstrations given by our skilled fishmongers.
- Descaling and gutting different species of fish
- Filleting and boning different species of fish
- Skinning fish fillets
- Portioning fillets into darnes and suprêmes
Refreshment break
Q&A session
11.00am: Course ends
All chefs will be fully supervised at all times by the local depot’s skilled fishmongers.
*Subject to representative’s availability
Booking
Contact us for more details and the date of the next available course. Bookings are taken on a first come, first served basis.
Each course has a maximum of four places and runs for half a day.
