Fish Filleting course
Gain expertise in professional fish filleting for gastronomy. Select sustainable species, wield chef-grade knives, maximise yields, minimise waste, and transform whole fish into precise portions, refined stocks, and elegant plates that elevate your seafood menu. Ideal for open-kitchen environments.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with skills to receive and assess fresh fish, establish a hygienic and efficient workstation, and select appropriate knives and tools. Master standardised filleting techniques for round, flat, and complex fish species, manage yield and costs effectively, repurpose byproducts, store fillets securely, and pair cuts with cooking methods to deliver consistent, high-quality dishes in open kitchens.
Elevify advantages
Develop skills
- Identify and source sustainable fish species quickly for any menu.
- Master precision filleting techniques for flat, round, and bony fish with clean, boneless yields.
- Set up professional workstations with proper hygiene and safety for open kitchens.
- Control yield and costs by tracking fillet percentages, utilising byproducts, and minimising waste.
- Match fillets to cooking methods and plate consistently for excellent 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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