AComprehensive SeafoodCourse

Program Fee: $900

In this six-week comprehensive course, talented instructor Richard Carroll will teach students the beginning, intermediate, and advanced knowledge of seafood. Upon completion, students should confident in their ability to purchase, cut, prep, and cook fresh and frozen seafoods.

Pro Chef Class Syllabus:

Beginner Section:

I. How to tell the difference between fresh and frozen seafood

a. How to tell the quality of fresh seafood through touch, sight, and smell

b.What to look for when buying product from you local market

c. Teaching simple questions to ask your local fishmonger

d. Teaching the pros and cons of frozen seafood

e. New technology in freezing and the benefits of it.

f.What type to use and what type to stay away from

II. Purchasing whole fish or fillets

a.What to look for when buying whole fish

b. Benefits of whole fish, how to store it and cut it

c.When purchasing fillets what to look for

d. Different types of cuts (fillets, steaks) and benefits of both

III. How to handle seafood

a. From market to home to preparation, storing and cleaning

IV. Anatomy of a fish

a. Know where the fins and bones are and how to remove them

V. Teaching basic knife skills

a. How to break down whole fish from the round

b. Skinning fillets, pin boning, portioning and trim

VI. Basic types of fish and shellfish

a. Teaching the range of flavors from bold to mild, from flaky to firm

b. Some of the major types of familiar fish

c. Salmon, tuna, halibut, trout

d.Mussels, clams, scallops

e. Teaching the difference between wild and farm raised

f. Teaching about the different types of fishing and how the product is handled on the boat

g. How farming seafood has improved and helped to maintain sustainable fishing

Intermediate Section:

I. Opening up the range of seafood.

a. Cods, haddocks, and different types of salmons.

b. Fish that is best cooked whole, dourades, bronzinis, snappers

c. Introducing oysters, Atlantic, Pacific

d. How to clean and shuck raw oysters

e. How to handle questionable product

II. Improving knife skills

a. Boning trout and salmon

b. Filleting flat fish, flounder and soles

III. Preserving product

a. Brining (dry, wet)

b. Smoking (hot, cold)

c. Salting and curing

Advanced Section:

I. Overall proficiency of knife skills

a. Introducing some of the bigger fish

b. Swordfish, tunas, halibuts

c. Knife skills from filleting all the way to portioning

II. Introducing lesser known products

a. Drums, dories, monkfish

III. Introducing pricing

a. Teaching how to figure the yield from round fish all the way to portions

b. Determining the cost for product with freight, shrink loss,

c. Determining yield price for products

IV. Overview of entire course

a. Sight recognition of product

b. Knife skills

c. Quality determination

d. Product description

e. High yield of cutting

f. Determining the cost of product from beginning to end