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Seafood · Intermediate
Coastal Seafood Precision
Whole-fish butchery, sustainable sourcing and flawless cooking windows.
18 lessons 7.5 hours Certificate Community access
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About this course
From harbour selection to a two-minute cooking window. Break down line fish, cure, grill and curry with Durban technique, and stop overcooking expensive protein.
What's included
- 18 lessons including whole-fish butchery
- SASSI-aligned sourcing guide
- Cure and brine ratio cards
- Certificate of Excellence on completion
- Lifetime access and updates
Curriculum
1 Module 1 — Sourcing3 lessons
- Judging freshness at the harbour
- Sustainable species and seasons
- Storage, icing and ageing fish
2 Module 2 — Butchery3 lessons
- Scaling, gutting and filleting
- Pin-boning and portioning
- Curing and cold smoking
3 Module 3 — Heat3 lessons
- Crisp-skin pan technique
- Grilling over coals
- Durban prawn curry and broths