Special Saturday Breakfast and Seafood Preparation

1-14 People
2.50 hours
£ 58.00

Join us at the school at 7am to register and have a quick cup of tea or coffee.  One of our team will talk for a few minutes to explain how the market operates and ideas about seasonal fish so you get a feel for what will be a good purchase if you want to buy extra fish. Feel free to make extra purchases as we have a large walk in chiller to store this for the duration of the course.
You head onto the market on your own to explore and make extra purchases if you wish.

Return to the school around 8.15am to enjoy one of our 'fish' breakfasts served with tea and coffee before embarking on a fish preparation session.
Once breakfast is finished, spend 60 - 90 minutes learning the ropes, working with the designated species on the day. If you have purchased extra fish there may be time for our team to advise on preparation and cooking.


2nd December 2017
Mackerel and Dill and Beetroot Cured Salmon (ready for Christmas)

Quick and easy to prepare, learn how to fillet and pin-bone a couple of mackerel - recipe to take away is Mackerel Piri Piri
You will also prepare a 200g piece of salmon as 'Gravadlax': cured and marinated in dill, beetroot and vermouth- ready for the freezer and a Christmas canape of Beetroot Gravadlax with Horseradish Creme Fraiche on Blinis

23rd December 2017 - CHRISTMAS SPECIAL

Get ready for Christmas seafood supper - Join us for an early breakfast, glass of Prosecco and Kedgeree.

You can either choose to take the LOBSTER  session. Dress a cooked Canadian lobster to take home. Recipe handed out will be LOBSTER THERMIDOR. OR
You can choose the TURBOT session. You will fillet and skin a farmed turbot to take home. Recipe handed out will be Roast Turbot with Truffle Beurre Blanc 

The lobster will feed two - if you have more to cater for, you can request that we purchase more lobsters for £14 each.
The turbot will feed 2 - 3- if you have more to cater for, you can request that we purchase more turbot for £14 each

This is the last market day before Christmas, so if you would like to order fish in advance - to take away, please contact Kirsty on Kirsty@seafoodtraining.org for more details.

Then for 2018...

6th January 2018
Seabass and Seabream

Learn how to trim, scale, fillet and pin-bone this fish to take away for Seabass, Pak Choi and Chilli Broth
A delicious and great healthy start to 2018

Friday 2nd February 2018
Oysters, Mussels and Clams Feast

Make the most of these shellfish when they are at their seasonal best.
Learn how to shuck oysters (you will be given 6 rock oysters to take away - including a shucking knife) Recipe to cook at home will be Grilled Oysters with Pernod, Dill and Pancetta. 
You will also learn how to prepare mussels and palourde clams to take away. Recipe to cook at home will be Mussel and Clam Chowder.

Friday 3rd March 2018

Learn how to skin and fillet a monkfish tail. The recipe to take home will be Monkfish, Mango and Coconut Curry. You will have enough fish to feed 2, if you would like us to order more, please call Kirsty to arrange an extra order.

Booking course

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What to Expect

Learn about the market then explore on your own A light market fish breakfast followed by a hands on practical session.

Who should attend

Anyone over the age of 16 who is interested in an informal morning learning about specific species of fish

What you take home

The seafood that you have prepared and a recipe idea for your fish.

Can I buy fish?

Attendees will have an opportunity to purchase extra seafood - both fresh and frozen during market hours. Remember to bring cash as most companies won't take cards

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