Fish Filleting course
Gain expertise in professional fish filleting for gastronomy. Select sustainable species, wield chef-grade knives, optimise yields, minimise waste, and transform whole fish into precise fillets, refined stocks, and elegant plates to elevate seafood menus. This course equips you with essential skills for consistent, high-quality results in open-kitchen environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches receiving and assessing fresh fish, setting up hygienic workstations, selecting appropriate knives and tools. Master standardised filleting for round, flat, and complex species, control yields and costs, repurpose byproducts, store fillets safely, and pair cuts with cooking methods for top-quality plates in open kitchens.
Elevify advantages
Develop skills
- Identify and source sustainable fish species quickly for menus.
- Master precision filleting techniques for flat, round, and bony fish with clean boneless yields.
- Set up professional workstations with hygiene and safety for open kitchens.
- Control yields and costs by tracking fillet percentages, using byproducts, and minimising waste.
- Match fillets to cooking methods and plate consistently for high-quality 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
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