Fish Filleting course
Gain expertise in professional fish filleting for culinary settings: select appropriate species, employ quality knives, optimise yields, cut down waste, and transform whole fish into accurate portions, quality stocks, and appealing plates to enhance your seafood offerings.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course equips you with skills to handle fresh fish, prepare a clean and efficient workspace, select proper knives and tools. Master standard filleting for various fish types, manage yields and expenses, utilise leftovers, store fillets securely, and pair cuts with cooking methods for top-quality dishes 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, clean, and work safely in open kitchens.
- Yield and cost management: monitor fillet yields, 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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Course in PDF