ESSENCE OF COOKING – WK 6 – FEB 11

Fish & Shellfish

This week’s focus is on fish and shellfish, which require delicate techniques to retain their natural flavors and textures. You’ll learn the basics of selecting fresh seafood, as well as methods for preparing and cooking different types, from fillets to whole fish. Techniques like pan-searing, steaming, and poaching will be covered, with tips on seasoning and serving. You’ll leave class confident in handling and preparing a variety of seafood dishes.