Knife Skills for Fish

Name: Knife Skills for Fish
Rating: 4.8 (5 reviews)

Learn how to prepare your fresh fish from start to finish.

Created byGary Howard

Last updated 3/2017

English

What you'll learn

Fillet, scale, pin, skin, steak, scale and present a range of fish.
Have the confidence in your knife skills to freshly prepare a range of fish.
Develop new or advance existing skills to improve your ability to serve customers or impress friends.

Course content

1 section • 12 lectures • 48m total length

Introduction1:14
In this lesson we introduce you to the course and explain the skills you will develop step by step as you progress through the training. You will develop the skill set to freshly prepare a range of flat and round fish either in preparation as a whole fish, filleted or steaked.
Equipment Required2:12
In this lesson we show you the equipment we use to scale, pin, fillet, portion and prepare fresh fish. This equipment includes some specialist equipment but we also describe and demonstrate alternatives that can be found in the kitchen for learners that are not in the catering trade.
How to Scale a Round Fish4:09
In this lesson we show you how to scale (de-scale) a round fish, in this case a bass fillet. This is demonstrated using a scaler and also a knife.
How to Fillet a Round Fish3:19
In this lesson we show you step by step how to fillet a round fish to maintain as much meat as possible. This is an important skill as many customers prefer their whole fish served as fillets to minimise the amount of bones.
How to Fillet a Flat Fish6:34
In this lesson we show you step by step how to fillet a flat fish to maintain as much meat as possible.
How to Skin a Whole Fish4:38
In this lesson we show you how to remove the skin from a flat fish enabling it to be cooked and served as a whole fish.
How to Skin a Fillet3:17
In this lesson we show you how to skin a round fish fillet whilst maintaining all of the meat. This is a skill which helps with preparing individual fillets for cooking but also helps to improve the speed at which you create ragout for fish pies or fish cakes.
How to Skin a Dover Sole4:47
In this lesson we teach you how to skin a dover sole. This can be a tricky skill until you master it. We will show you the traditional way many are taught in college or cooking school and then our easier way to remove the skin from a dover sole.
How to Pin a Round Fish2:07
In this lesson we will teach you how to remove the bones from a fillet using two different techniques. These techniques can be applied to a range of fish. This is an important skill as many people are put off eating fish due to finding bones. Make sure you remove them all before serving using our methods.
How to Prepare a Whole Fish5:07
In this lesson we show you how to prepare a whole fish in preparation for cooking and serving as a whole fish.
How to Prepare and Fillet a Whole Salmon8:29
In this lesson we teach you how to prepare and fillet a whole salmon. This is a large fish in comparison to a bass fillet; however, being able to fillet a fish this size means you will be able to prepare and fillet a range of other fish. Follow these techniques to prepare the fish for a fish kettle or portion it down to make individual meals.
How to Steak a Salmon2:28
In this lesson we show you how to steak a salmon. This technique can then be applied to other fish which people enjoy eating as a steak.

Requirements

You should have access to a kitchen and associated equipment

Description

This course will teach you step by step how to develop the knife skills necessary to prepare fresh fish from start to finish in a variety of ways. We cover each main knife skill relevant to this industry, so you will learn how to:

Fillet
Pin,
Skin,
Scale,
Clean (gut),
Steak

This course is perfect for trainee chefs and catering students as well as providing a refresher for existing chefs and caterers. Alternatively, if you are a keen food enthusiast who loves to learn new skills, prepare fresh food and impress family and guests then you will also benefit from training with us.

We take our 30+ years' experience and break down skills which are perceived as challenging into easy manageable bite sizes. These skills can then be applied to a whole spectrum of fish, expanding your range of expertise further to impress the customers you serve or the friends you cook for.

Who this course is for:

Trainee Chefs
Qualified Chefs
Caterers
Food Enthusiasts
Fishmongers