Get Hands On at Billingsgate Seafood Training School!

Based at Billingsgate, Britain’s largest inshore seafood market, the Seafood School at Billingsgate provides a range of practical courses designed to teach you everything you need to be confident in preparing seafood.

Find out about the range of courses they have to offer in March!

Friday 6 March

Morning catch

Head out onto the market, escorted the Seafood Training School team, to choose and purchase your seafood and enjoy a tutored visit to understand best quality and what the sustainable choices are.  After a thorough look around, its back to the kitchen to tuck into a fish breakfast.
After breakfast you will work with expert fishmongers to learn how to prepare your chosen seafood.

Seasonal Market Workshop

Do you want to understand about seasonal ingredients and seafood? This course will focus on identifying the very best fish and shellfish of the day. Three of the very best seasonal species will be chosen as a group and delivered to the kitchen for you to learn how to prepare.

Friday Evening Seafood: Poke Bowl and Ceviche

Come, unwind and learn how to prepare a wide selection of seafood and create some fantastic seafood dishes to add to your culinary repertoire! If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes – this is the course for you. This is a hands-on practical class and you will be tutored through the session with seafood chefs to make the most of your prepared fish and shellfish to create the recipes of the evening

Saturday 7 March

Saturday Breakfast

What better way to start the weekend than a morning at the Seafood School situated above the iconic Billingsgate Seafood Market.

Start with a seafood breakfast before embarking on a fish or shellfish preparation session, learning how to work with the designated species of the day.

Saturday’s Catch

Learn how to prepare a variety of species of fish to take away and cook before seeing a range of fish and shellfish prepared and cooked in the kitchen, ready to be tasted and paired with matched wine.

Friday 13 March

Catch of the Day 1

Gain the confidence and learn the skills to know what seafood (both fish and shellfish) to buy, how to prepare it or ask a fishmonger to do it for you!. Having learnt about the various seafood and how to prepare it, the focus of this course is on how to cook it to perfection using several different methods.

Saturday 14 March

Hook Line & Sinker

Join the training team at the school at 8.30am to view the market as it closes down for the week. Learn about the market – the history, operational hours and where the fish arrives from forms a part of the morning’s introduction. Spend the rest of the morning with an experienced fishmonger learning the basics of some fish and shellfish preparation. You will work with several seasonal species during the course and be given information about choosing, storage and freezing the fish.

Friday 20 March

Escorted Market Discovery Visit

Billingsgate is the largest inland seafood market in the UK – with over 120 species of fish and shellfish from all around the globe. If you are one of the many who have always meant to visit Billingsgate just to see what happens – or to buy some fish – these early morning visits give you a glimpse into this historic market. Take a 90-minute look at all the available species and learn how to assess the quality of each.  There will be plenty of opportunity to purchase seafood during the visit – but remember to bring cash if you can as only a handful of merchants will take cards.

Friday Evening Seafood: Taste of Thai

Come, unwind and learn how to prepare a wide selection of seafood and create some fantastic seafood dishes to add to your culinary repertoire! If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes – this is the course for you. This is a hands-on practical class and you will be tutored through the session with seafood chefs to make the most of your prepared fish and shellfish to create the recipes of the evening

Saturday 21 March

Mastering the Art

Mastering the Art is such a great way to spend a Saturday. This day is led by an experienced trainer and you will spend the day learning how to prepare and cook both fish and shellfish in a variety of ways. A light lunch is served during the course.

The emphasis on this day is not only the seafood (fish and shellfish) prepared, but also some top tips from an experienced seafood chef on stock and sauce making, various cooking techniques, marinades and flavours that complement the seasonal fish prepared. The School use sustainable, seasonal seafood in all our courses. You could learn how to prepare sea bass, gurnard, whiting or witche depending on availability on the day. Goan inspired Curry, stock making, flavour pairings and marinades are included in the course.

Thursday 26 March

Morning catch

Head out onto the market, escorted the Seafood Training School team, to choose and purchase your seafood and enjoy a tutored visit to understand best quality and what the sustainable choices are.  After a thorough look around, its back to the kitchen to tuck into a fish breakfast.
After breakfast you will work with expert fishmongers to learn how to prepare your chosen seafood.

Thursday Evening Seafood: Monkfish Tails & Ramen Noodles

Come, unwind and learn how to prepare a wide selection of seafood and create some fantastic seafood dishes to add to your culinary repertoire! If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes – this is the course for you. This is a hands-on practical class and you will be tutored through the session with seafood chefs to make the most of your prepared fish and shellfish to create the recipes of the evening

Friday 27 March

Catch of the Day 2

This course deals with less familiar species of fish and shellfish. Whatever the species on the day you will still enhance your knife skills and learn lots of new techniques to take home.
Informative, informal and inspirational – the day includes a tutored market visit with one of the experts from the Seafood School.

After a seafood breakfast you will work with a number of seasonal species chosen on the day.
You will work with the best on the market for the week, often this will be flat fish including one of the sole group and often a larger fish such as hake – it all depends on the weather, the season and what there is available on the market.

Throughout the day you will learn about sustainability and responsible sourcing, discuss misconceptions regarding farmed species and where the product chosen comes from. We will show you how to prepare the fish and teach you how to use a filleting and steaking knife effectively, including how to keep it sharp.

Saturday 28 March

Hook Line & Sinker

Join the training team at the school at 8.30am to view the market as it closes down for the week. Learn about the market – the history, operational hours and where the fish arrives from forms a part of the morning’s introduction. Spend the rest of the morning with an experienced fishmonger learning the basics of some fish and shellfish preparation. You will work with several seasonal species during the course and be given information about choosing, storage and freezing the fish.

Saturday’s Catch

Learn how to prepare a variety of species of fish to take away and cook before seeing a range of fish and shellfish prepared and cooked in the kitchen, ready to be tasted and paired with matched wine.

 

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