Fish Cooking Course
This course equips aspiring chefs with essential fish cooking techniques for professional kitchens. Learn to select sustainable fresh fish, execute precise butchery for optimal yields, control cooking methods and doneness perfectly, manage high-volume stations safely, and ensure every plate is profitable, safe, and impeccably presented.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on skills for professional fish preparation and cooking. Master selecting fresh species, precise filleting and portioning, yield optimization, safe storage, heat management, perfect doneness, plating techniques, food safety protocols, and efficient mise en place to deliver consistent, high-quality fish dishes in busy kitchens.
Elevify advantages
Develop skills
- Professional fish selection: identify fresh, sustainable species ideal for service.
- Precision filleting techniques: efficiently break down round and flat fish into high-yield portions.
- Expert heat control: perfectly match cooking methods to fish types for ideal doneness.
- High-volume station management: optimize yields, portions, and mise en place for peak service.
- Cold chain safety mastery: handle receiving, storage, and prevent cross-contamination risks.
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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