Fish Filleting course
Master professional fish filleting for gastronomy: select ideal species, wield chef-grade knives, maximise yield, cut waste, and transform whole fish into precise portions, refined stocks, and elegant plates that elevate your seafood menu. This course equips you with essential techniques for high-quality results in any kitchen.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course teaches receiving and assessing fresh fish, setting up hygienic workstations, selecting knives and tools, standardised filleting for round, flat, and complex fish, yield and cost control, byproduct repurposing, safe fillet storage, and matching cuts to cooking methods for consistent, high-quality dishes in open kitchens.
Elevify advantages
Develop skills
- Pro fish identification and sourcing: select sustainable species quickly for any menu.
- Precision filleting techniques: handle flat, round, and bony fish for clean, boneless yields.
- Professional workstation and hygiene: set up, sanitise, and work safely in open kitchens.
- Yield and cost control: monitor fillet percentages, utilise byproducts, and minimise waste.
- Cooking and plating skills: pair fillets with methods and plate consistently for service.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an online course and how does it work?
PDF Course