We're told to eat more fish, but many of us struggle to get away from the usual suspects of salmon, cod, prawns and tuna. We'll introduce you to a variety of species and show you the difference between them. You'll learn to fillet, pin-bone and skin them, and how to prepare and cook them. This is a hands on (and messy!) course, and suitable for beginners and more experienced cooks.
Fish used will vary according to sustainability and seasonality, but will include flat and round fish, and some shellfish. Recipes may include sole meunière, prawn and chilli linguine and seafood sliders.