Overview & Topics
Preparing seafood at home can be intimidating, but it doesn’t have to be. In this four-day miniseries, you’ll dive deep into how to select, prep, and cook with different types of seafood. From finfish to bivalves and crustaceans and everything in between, you’ll learn hands-on techniques to perfectly steam, grill, roast, chill, and cure seafood with confidence.
Topics and Techniques:
- From the Ocean to Home – seafood best practices: purchasing and selecting fresh, quality seafood, storing, handling, and preparing seafood and shellfish
- How to Filet/Scale/Skin a Whole Fish – fileting a whole fish, including round fish and flat fish
- Fin Fish Varieties – characteristics, flavor profiles, and techniques for each variety
- Bivalves and Cephalopods – clams, mussels, oysters, scallops, squid, and octopus
- Crustaceans – lobster, shrimp, crawfish, and sea urchin
- Cooking Techniques (Barely Cooked) – pan roasting, grilling, steaming, sous vide, and other cooking techniques for perfect seafood
- Chilled or Simply Raw – cured salmon (gravlax), shucked oysters & clams, and other techniques for safely enjoying cold preparations
- Seafood Accompaniments – modern and classic seafood accompaniments made simple
- Fishing Practices – where seafood is sourced from, farmed vs. wild, and overfished populations
This course is held at 17231 17th St B Tustin, CA 92780.