Working with fresh fish can be intimidating, but having the right knowledge about handling and safety can make it a simple and easy task.
Tutorials in this course: 10
Total viewing time: 56 minutes
Total course time (including prep): 5 hours and 40 minutes
Seafood can be intimidating - it often looks foreign, and it's not always obvious how to work with it. But with the proper techniques, seafood quickly becomes accessible and serves as inspiration for limitless recipes.
This course runs through some very basic techniques, dealing with seafood such as mussels, lobster, oysters, and more. With these techniques under your belt, you'll be equipped to tackle thousands of seafood recipes.
Chef Vartan Abgarayan is the executive chef at Cliff's Edge in Los Angeles. With a thoughtful approach to Mediterranean flavors and a masterful touch with seafood, Chef Vartan has wowed visitors of Cliff's Edge since 2012.
Chef Giuseppe Tentori is the executive chef and partner at GT Fish & Oyster in Chicago. A native of Italy, Chef Giuseppe has worked at some of Chicago's finest restaurants, establishing himself as one of the city's most well-respected chefs.
Chef Ricardo Zarate, Executive Chef and Partner at Picca in Los Angeles. Known for his immaculate technique and creativity, Ricardo is regarded as one of the most celebrated ambassadors of Peruvian cuisine in the country.
Chef Jason Travi's food is a fresh reflection of his Italian heritage, New England upbringing, French culinary training, and Southern California location, all with a strong dose of modern comfort.
Chef Macku Chan is the chef and owner of Macku Sushi in Chicago. Chef Macku uses his expertise in Japanese cuisine to pair fresh food and bold flavors, creating truly unique meals. In 2010, Macku Sushi was named one of Chicago Magazine’s Best New Restaurants.
Chef Tynan Gibson is the evening chef at Portland’s Tasty n Sons, a neighborhood restaurant specializing in an inventive selection of family-style, American cuisine. He draws inspiration from American neighborhood favorites from East coast to West.
Chef Carlo Lamagna serves as the executive chef at Portland's diverse European style tavern, Clyde Common, which Zagat called a "hipster paradise attached to Portland's Ace Hotel" and was named one of 50 Best Bars in America by Food & Wine. At Clyde Common, Chef Carlo has revamped the menu, adding several popular sharable plates that encourage a more communal dining experience.
Chef Alex was formally trained at the Western Culinary Institute in Portland and has worked in the kitchen at popular Asian Fusion restaurant, Saucebox for several years before rising to Executive Chef in 2011.
What You Need
- Mixing bowl
- Rondo pot or large cooking pot
- Large saucepan with lid
- Large sauté pan
- Large spoon
- Chef's knife
- Oyster knife
- Cutting board
- Large tray
- Aluminum foil
- Wooden skewers
- Champagne or wine cork
- Slotted spatula or fish spatula
- Ingredients are listed within each respective tutorial