Fish Filleting course
Master professional fish filleting for gastronomy: select ideal species, wield chef-grade knives, optimise yield, cut waste, and transform whole fish into precise portions, refined stocks, and elegant plates to elevate your seafood menu. This course equips you with essential techniques for high-quality results in any kitchen.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches receiving and assessing fresh fish, preparing a hygienic workstation, selecting proper knives and tools. Master standard filleting for round, flat, and complex fish, manage yield and costs, repurpose byproducts, store fillets safely, and pair cuts with cooking methods for consistent, superior plates 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 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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