Gut, Shuck and Fillet

Course description: Includes an escorted market visit, breakfast and a morning spent cutting and preparing several fish and a main course dish to take away. We will also prepare several dishes to include as a tasting lunch.

Choice of fish will be sustainable and seasonal. May include shellfish. All recipes come from CJ’s latest book, “The Great British Seafood Revival”. The dishes vary from course to course. Please advise upon booking of letting us know about allergies to any seafood and CJ will choose accordingly.

What they will learn: How to choose best quality fish, how to identify all billingsgate fish, several fishmongering techniques: cleaning, gutting, filleting, pin boning, portioning, steaking.

What’s included: Protective clothing for market visit (please wear sensible shoes for wet environment), all your refreshments and seafood. Please bring containers and a cool bag to take your fish home in. All recipes are provided.

If you choose to buy more fish to take away, we have storage space provided for the day.