Fish Filleting course
Gain expertise in professional fish filleting for culinary excellence: select sustainable species, wield chef-grade knives, optimise yields, minimise waste, and transform whole fish into precise fillets, refined stocks, and stunning plates to enhance your seafood offerings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with skills to assess fresh fish, establish hygienic workstations, select appropriate knives, apply standard filleting for various species, manage yields and costs, utilise byproducts, store fillets securely, and align cuts with cooking methods for superior results in open kitchens.
Elevify advantages
Develop skills
- Identify and source professional fish species quickly for sustainable menu options.
- Master precision filleting techniques for flat, round, and bony fish with clean, boneless results.
- Set up professional workstations with hygiene standards for safe open-kitchen operations.
- Control yields and costs by tracking fillet percentages, utilising byproducts, and minimising waste.
- Pair fillets with cooking methods and plate consistently for high-quality 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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