Fish
Species, butchery, freshness, sustainability, and technique. From ikejime to the pass.
What's covered
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01
Species & Classification
Round fish, flatfish, oily fish, white fish, cephalopods, and crustaceans: what defines each group
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02
Butchery
Filleting round fish vs. flatfish, scoring, portioning, and minimizing waste
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03
Freshness & Quality
Eyes, gills, smell, texture: the signs of peak freshness and how to assess them
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04
Sustainability
MSC certification, stock status, catch methods, and why sourcing decisions matter
Fish and seafood represent one of the most technically demanding product categories in professional cookery. The differences between round and flatfish butchery, the two-window cooking rule for cephalopods, the chemistry of ceviche, and the distinction between cold-smoking and hot-smoking salmon are all examples of knowledge that must be precise to be applied correctly.
Beyond technique, the sustainability dimension of seafood sourcing has become an essential part of professional literacy. Understanding MSC certification, stock status, and catch method assessment allows chefs, buyers, and food professionals to make informed decisions and communicate them to guests. Structured practice across species, butchery, quality assessment, and sustainability builds the complete picture.