Shellfish Catch

15-15 People
5.00 hours
£ 120.00


'Great value for money and I learnt alot!'

Join us for a Saturday morning (8.30am - 1.30pm) packed with practical tips and hints. You learn how to prepare a couple of species of fish to take away to cook at home and then see a number of different fish and shellfish prepared and cooked in several ways - all this you will taste with a glass of Loire Valley wines at the end of the morning.

This is one of our most popular courses. It is a busy morning with a combination of hands on practical fishmongering and knife skills and innovative cooking in a demonstration setting.




What our customers say about this course:

'Great value for money, learnt a lot!'

'Really good to learn a number of different preparation and cooking techniques'

'Had a great day, learnt a lot and really enjoyed the hands-on fish preparation techniques'



Timings

08:30am - 13:30pm

Booking course

  • Description
  • Customer comments (16)
Techniques covered

The preparation of a number of species depending on seasonality and availability.

What to Expect

Join the team at the school at 8.30am for a cup of coffee and a brief introduction to the market. You will then spend the morning preparing several species of shellfish to take away including: Dressed Crab, mussels, prawns, oysters and squid. CJ will demonstrate the preparation of scallops and cook a variety of dishes with mussels, scallops, squid and clams ready to taste for lunch. Recipes may include: Palourde Clams with Lemon Grass and Chilli, Roast Seafood Shells, Stir-fried Chilli Squid and Oysters Natural.

Who should attend

Anyone who would like to learn more about the cooking and preparation of shellfish

What you take home

All the shellfish prepared during the course of morning and a recipe pack with suggestions on how to cook it. Please bring a cool bag.

Can I buy fish?

The market is open on a Saturday morning - perfect for a quick shopping trip to stock up the freezer or buy fish for use over the weekend. We can store any purchases for the duration of the course in our fish chiller. We have very limited freezer space. You will need to bring cash and a cool bag to take it away in.

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