Working with whole fish and seafood can be quite intimidating—and quite rewarding. In this very hands-on class, you'll learn how to choose and clean seafood; properly use a knife to fillet whole fish (for sea bass en papillote); denature raw seafood (for ceviche); cook shellfish in broth (for Thai-style moules marinières); and prepare squid and prawns (for a citrus-forward salad). You can apply these principles when cooking a variety of seafood, knowing exactly what to look for so your dishes are never under- or overcooked.
Think this class would make a perfect gift? We do too—that's why we offer Cook School Gift Cards, for one or two guests, in paper and digital formats. That allows your giftee to decide the class, time, and location, as well as let us know about any dietary preferences or allergens.
Age Restriction: 16+
Diets & Allergens: This class can be adapted to dairy-free, gluten-free, and nut-free diets. Please provide details on any diets and allergies, especially dairy or gluten intolerances, in the Allergen & Dietary Restrictions field at checkout or by emailing email@example.com, so we can best accommodate you. A complete list of the allergens in our cook school classes can be seen on this allergen matrix.
Cancellation Policy: You must notify our customer service team via LiveChat, email (firstname.lastname@example.org) or phone (020 7043 1478) 10 full business days before your scheduled class to get a refund. You can transfer your seat to a different date or class if you notify us 5 full business days before your scheduled class. Any changes made within 5 full business days of the class cannot be accepted. Due to our small class sizes and to avoid increases in our ticket prices, there are no exceptions to this policy, including illness or any other reason. However, you are welcome to transfer your tickets to any friends or family who can go in your place. For our full T&C's, click here.
Why we love it
'This is truly a tie-your-apron-and-get-to-work type of class, no dilly dallying. The reward? A fearless approach to cooking a variety of seafood that will stay with you long after class ends.'