Fish Filleting course
Gain expertise in professional fish filleting for gastronomy. Learn to select suitable species, wield chef-grade knives, optimise yields, cut down waste, and transform whole fish into exact portions, refined stocks, and stylish plates that boost your seafood offerings. This course equips you for high-quality results in any kitchen.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course teaches receiving and evaluating fresh fish, preparing a clean and efficient workstation, and selecting appropriate knives and tools. Master standard filleting for round, flat, and tricky fish types, manage yields and expenses, reuse leftovers, store fillets securely, and pair cuts with cooking styles for reliable, top-notch 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 workloadWhat our students say
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