Fish & Seafood (Ashburton Cookery School)

This popular course will show you the best ways to source, prepare, cook and serve fish & seafood. During the day you will learn scaling, gutting, skinning and filleting and how to identify the freshest fish and shellfish.

We will be cooking classic fish dishes alongside contemporary recipes using the best locally-caught fish.

Our fish is sourced locally from sustainable fish stocks from day boats. We avoid fish that has been caught using deep-sea trawling or pair net trawling.

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Skills you will learn

How to select and buy quality fish

Knife skills and selection

Fillet a flat fish

Fillet a round fish

Making fish stock

Prepare & Cook Scallops

Pin boning

Sauce making

Preparing Shellfsh

Cold poaching fish

Presentation skills

Typical Recipes

Grilled Lobster with pernod and shellfish butter

Mackerel Escabeche

Hand Dived Scallops Chorizo, Saffron Foam, Lemon oil

Sole Veronique wilted spinach, saute new potatoes