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.
Age Restriction: 16+
Main Allergens: Crustaceans (prawns), molluscs (mussels), gluten (baguettes).
We can make this class suitable for gluten- and dairy-free diets. Please email firstname.lastname@example.org so we can plan accordingly.
Cancellation Policy: You must notify us, by email or in-store, 10 business days before your scheduled class to get a full refund. You can transfer your seat to a different date or class if you notify us 5 business days before your scheduled class. Please note you can only do this twice. 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.'