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GUT, SHUCK & FILLET is a fantastic morning’s hands-on class for beginners and experienced home cooks wanting to learn the art of preparing fish and shellfish.
This is 7 hour Course - Course Size 10-12 People - Course Times 06:15am - 13:30pm - Registration 5.45am
We teach you how to care for your knives and how to sharpen and hone a knife - it's all about knife work for the best result. You will work with around 10 different types of fish and learn how to: clean it, skin it, fillet it and pocket it!
An early morning tutored visit of Billingsgate when the market is in full swing. After our legendary market breakfast there is a short talk on the equipment used during the course and essential knife care to ensure safe handling. A 5 hour hands-on practical fish and shellfish preparation session learning many of the essentials for preparing seafood at home. Species are likely to include: a number of round and flat fish including plaice, gurnard, bass, trout, coley and sole along with cuttlefish and shucking oysters. The trainer will also demonstrate the preparation of crab. There is NO cooking on this course, but advice (and notes) will be given on cooking, storage and freezing.
Perfect for all amateur fishermen wanting to learn or improve their knowledge of fish and shellfish preparation. It is also great for a home cook who is faced with preparing fish straight off the rod and line.
All the fish that you prepare on the day and we provide a cool bag for you to take it away in.
If you are likely to want to buy fresh or frozen product on the day, please bring cash with you. We can store a small number of purchases in our chiller for the duration of the course.
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