Whether you're new to fish or in need of some new ideas, our two-day, in-depth fish and seafood course will show you the best ways to prepare, cook and serve seafood. Scaling, gutting, skinning and filleting are all covered in addition to recognising different fish and shellfish varieties including what to look for when buying fresh fish.

In South Devon we are lucky enough to have access to great fish all year round from Brixham and Teignmouth. On this course we will use as much local line-caught, day boat fish where possible and we are always lead by our fishmongers as to what fish we will be using on the day.

Typical fish you will work with:
• Flat fish such as plaice, soul, flounder or brill.
• Round fish such as bream, bass, salmon, mackerel.
• Shellfish such as dived scallops, crab, clams and mussels.