Knife Skills for Fish

Knife Skills for Fish, available at $34.99, has an average rating of 4.75, with 12 lectures, based on 4 reviews, and has 19 subscribers.

You will learn about Fillet, scale, pin, skin, steak, scale and present a range of fish. Have the confidence in your knife skills to freshly prepare a range of fish. Develop new or advance existing skills to improve your ability to serve customers or impress friends. This course is ideal for individuals who are Trainee Chefs or Qualified Chefs or Caterers or Food Enthusiasts or Fishmongers It is particularly useful for Trainee Chefs or Qualified Chefs or Caterers or Food Enthusiasts or Fishmongers.

Enroll now: Knife Skills for Fish

Summary

Title: Knife Skills for Fish

Price: $34.99

Average Rating: 4.75

Number of Lectures: 12

Number of Published Lectures: 12

Number of Curriculum Items: 12

Number of Published Curriculum Objects: 12

Original Price: £39.99

Quality Status: approved

Status: Live

What You Will Learn

Fillet, scale, pin, skin, steak, scale and present a range of fish.
Have the confidence in your knife skills to freshly prepare a range of fish.
Develop new or advance existing skills to improve your ability to serve customers or impress friends.

Who Should Attend

Trainee Chefs
Qualified Chefs
Caterers
Food Enthusiasts
Fishmongers

Target Audiences

Trainee Chefs
Qualified Chefs
Caterers
Food Enthusiasts
Fishmongers

This course will teach you step by step how to develop the knife skills necessary to prepare fresh fish from start to finish in a variety of ways. We cover each main knife skill relevant to this industry, so you will learn how to:

Fillet
Pin,�
Skin,�
Scale,�
Clean (gut),
Steak

This course is perfect for trainee chefs and catering students as well as providing a refresher for existing chefs and caterers. Alternatively, if you are a keen food enthusiast who loves to learn new skills, prepare fresh food and impress family and guests then you will also benefit from training with us.�

We take our 30+ years’ experience and break down skills which are perceived as challenging into easy manageable bite sizes. These skills can then be applied to a whole spectrum of fish, expanding your range of expertise further to impress the customers you serve or the friends you cook for.

Course Curriculum

Chapter 1: Welcome!

Lecture 1: Introduction

Lecture 2: Equipment Required

Lecture 3: How to Scale a Round Fish

Lecture 4: How to Fillet a Round Fish

Lecture 5: How to Fillet a Flat Fish

Lecture 6: How to Skin a Whole Fish

Lecture 7: How to Skin a Fillet

Lecture 8: How to Skin a Dover Sole

Lecture 9: How to Pin a Round Fish

Lecture 10: How to Prepare a Whole Fish

Lecture 11: How to Prepare and Fillet a Whole Salmon

Lecture 12: How to Steak a Salmon

Instructors

Gary Howard
Fishmonger

Rating Distribution

1 stars: 0 votes
2 stars: 0 votes
3 stars: 0 votes
4 stars: 1 votes
5 stars: 3 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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