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 boost your seafood offerings.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This Fish Filleting Course equips you to receive and evaluate fresh fish, prepare a clean and efficient workstation, and select suitable knives and tools. Master standard filleting techniques for round, flat, and intricate fish types, manage yields and expenses, utilise byproducts, store fillets securely, and pair cuts with cooking methods to deliver uniform, top-quality dishes in open kitchen environments.
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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