Knife Technique IV: Fish and Shellfish Fabrication

This class focuses on the fundamentals of seafood fabrication so you can handle fish and shellfish with confidence, cleanliness, and strong yield. You will learn how to assess freshness and store seafood properly, then practice breaking down whole fish through scaling and gutting as needed, trimming, heading, filleting or cutting steaks, removing pin bones, skinning, and portioning into classic cuts. The shellfish portion covers quality checks and storage for live and processed shellfish, plus cleaning and prep for lobster, shrimp, crab, clams, mussels, and scallops, including safe shucking and grit purging so everything tastes clean and sweet. CLICK HERE to sign up