Modern Fish Cookery Course
Master modern fish cookery for professional kitchens. Select top-quality seafood, apply precise low-temperature and curing techniques, design safe workflows, and plate refined, balanced main courses that elevate your gastronomic menu. This course covers species selection, safety standards, storage rules, curing formulas, sous-vide integration, efficient workflows, and polished plating for consistently tender, safe, and flavorful results.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Modern Fish Cookery Course teaches precise low-temperature techniques, core temperature control, and equipment use for tender seafood. Learn curing and brining formulas, species selection, safety, and storage, then integrate with sous-vide, workflows, and plating for safe, flavorful, visually appealing main courses.
Elevify advantages
Develop skills
- Professional fish selection: assess species, freshness, and safety quickly.
- Master modern low-temperature seafood: sous-vide times, textures, and safety.
- Precision curing: design dry and wet cures with exact ratios and controls.
- Service-ready workflow: plan mise en place, holding, and safe regeneration.
- Restaurant plating: build balanced fish mains with sauces, sides, and garnish.
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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