Fish Filleting course
Master professional fish filleting for gastronomy: select appropriate species, employ chef-grade knives, maximise yield, minimise waste, and transform whole fish into precise portions, refined stocks, and elegant plates that enhance your seafood menu.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Fish Filleting Course teaches you to receive and assess fresh fish, establish a hygienic and efficient workstation, and select appropriate knives and tools. Master standardised filleting techniques for round, flat, and complex species, manage yield and costs, repurpose byproducts, store fillets safely, and align cuts with cooking methods for consistent, high-quality dishes in open-kitchen environments.
Elevify advantages
Develop skills
- Pro fish identification and sourcing: select sustainable species quickly for any menu.
- Precision filleting: 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: 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
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