Fish Filleting course
Master professional fish filleting for gastronomy: choose the right species, use chef-grade knives, maximize yield, reduce waste, and turn whole fish into precise portions, refined stocks, and elegant plates that elevate your seafood menu.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Fish Filleting Course teaches you to receive and assess fresh fish, set up a hygienic, efficient workstation, and choose the right knives and tools. Learn standardized filleting methods for round, flat, and complex species, control yield and costs, repurpose byproducts, store fillets safely, and match cuts with cooking techniques for consistent, high-quality plates in any open-kitchen setting.
Elevify advantages
Develop skills
- Pro fish ID & sourcing: choose sustainable species fast for any menu.
- Precision filleting: flat, round & bony fish, with clean, boneless yields.
- Pro workstation & hygiene: set up, sanitize and work safely in open kitchens.
- Yield & cost control: track fillet percentages, use byproducts, cut waste.
- Cooking & plating: match fillets to 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 workload.What our students say
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