Modern Fish Cookery Course
This course equips aspiring chefs with modern fish cookery skills for professional kitchens. Learners master seafood selection, low-temperature sous-vide techniques, precise curing methods, efficient workflows, and elegant plating to deliver safe, flavorful, and visually appealing fish main courses that enhance any menu.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in low-temperature cooking, core temperature precision, and equipment handling for tender seafood. Master curing formulas, fish selection, safety protocols, and storage, then blend with sous-vide, streamlined workflows, and plating for safe, tasty, polished dishes.
Elevify advantages
Develop skills
- Professional fish selection: quickly assess species, freshness, and safety.
- Master modern low-temp seafood: sous-vide times, textures, and safety protocols.
- Precision curing skills: create dry and wet cures with exact ratios.
- Service-ready workflow: plan mise en place, holding, and safe regeneration.
- Restaurant plating: craft balanced fish mains with sauces, sides, and garnishes.
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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