Fish & Shellfish Cookery: Filleting, Preparation & Confident Cooking

Nut-free, pescatarian 
Easily adjusted to accommodate gluten-free and dairy-free diets by request

This hands-on course is designed to give you the knowledge and confidence to cook a wide range of fish and shellfish with skill and respect for the ingredient. No technical experience is required, cautious and confident cooks alike will gain hugely from the day.
You will learn how to prepare and cook both round and flat fish, alongside shellfish such as mussels, prawns and crab. The focus is on understanding technique, quality and seasonality, so you leave able to buy, prepare and cook seafood with confidence at home.

The Day at a Glance

Fish preparation, shellfish techniques and shared cooking

The day begins with demonstrations covering filleting round and flat fish, including pin-boning, skinning and trimming, alongside the fundamentals of making fish stock from trimmings and shells.

Learn how to buy good quality and sustainable fish.

Guests then fillet and prepare their own fish before moving on to further demonstrations covering shellfish preparation, including brown crab and king prawns, and how to make a rich bisque.

In the afternoon, guests return to their benches to cook a range of dishes using the fish and shellfish they’ve prepared. The course finishes with everyone sitting down together to share their dishes, followed by a recap and discussion.

Throughout the day, the emphasis is on asking questions, understanding why techniques work, and learning how to get the very best from every ingredient.

What You Might Cook

Dishes vary depending on seasonality and availability, but may include:
•    Coconut-crusted brill with Asian summer roll
•    Baked plaice with prawn butter sauce
•    Mussels with cider and fennel
•    Crab cakes with fermented wild garlic and smashed avocado mayo
•    Kerala crab curry with naan

The principles learned can be applied to many other fish and shellfish dishes beyond those cooked on the day.

Schedule of the Day

09:30 – Arrival and introductions
09:45 – Demonstration:
Filleting round and flat fish, pin-boning, skinning and stock making
10:15 – Guests fillet their own fish and prepare fish stock
11:00 – Demonstration
12:00 – Lunch
12:30 – Demonstration:
Preparing brown crab and king prawns, including making a bisque
13:15 – Demonstration
13:45 – Guests cook a range of dishes using prepared fish and shellfish
15:30 – Sit down and share dishes
16:00 – Recap, questions and depart

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FAQs

How is the day structured?

Courses are hands-on and interactive. Most recipes are prepared in pairs, with guidance and support available throughout. Guests with more experience may be gently encouraged to take their dishes further.

Although many guests attend on their own, most cooking is done in pairs, which helps keep sessions relaxed and sociable. If working in a pair might be an issue for you for any reason, please contact us in advance and we’ll always do our best to accommodate where possible.

The course concludes with a shared meal around the table and a glass of wine, a relaxed way to celebrate what you’ve cooked together.

Can you cater for dietary requirements?

The key dietary details are noted at the top of each course listing, there may be other accommodations that we can make. Please let us know of ALL dietary requirements at the time of booking. We will always aim to accommodate where possible.

Can children attend this course?

Yes, children are welcome as full paying guests.

• Children under the age of 15 must be accompanied by a full paying parent or legal guardian, who remains responsible for them throughout the class.
• Young people aged 15–18 may attend without a parent or guardian. A completed parental consent form is required for all attendees aged 15–18. These courses are aimed at adults, and young people must be able to participate independently and behave appropriately without requiring additional supervision.

Please indicate ages at the time of booking.

Do I need to bring anything?

Everything needed for the course, is provided. Guests will be emailed approximately one week before the event with any final information, including whether there is anything specific to bring or any changes to arrangements.

For some courses, there may be food to take home. Where relevant, we recommend bringing containers, this will be noted in advance.

What time will we eat?

Meal times are often unconventional and usually take place towards the end of the class, once the cooking is complete.

Throughout the session there will be tastings, and you’ll be encouraged to taste as you cook. Tea, coffee and biscuits are available throughout the day to help yourself.

Schedules are illustrative and timings/content may vary slightly. End times are given as a guide only. As these are hands-on, experiential courses, timings may vary slightly depending on the size and pace of the group and the season.

Is the course accessible?

Accessibility needs vary, and we’re always happy to discuss individual requirements in advance.

We have a portable ramp available and can allocate designated parking spaces where needed. Any adjustments are best discussed ahead of time so we can explore how to accommodate you wherever possible.

Foraging sessions, will involve mixed terrain. Please contact us before booking if you have any accessibility concerns.

There can be a lot of standing on hard floors, please contact us if you are concerned about this. There may be adjustments that can be made.

Can I buy this course as a gift?

Our courses make great gifts.

When booking, you can also purchase:
•    a physical gift card sent by first class post
•    a physical gift card sent by second class post

Alternatively you can simply print and present the booking confirmation. If undecided, you can purchase a monetary-value gift voucher, which can be redeemed online against this or any other course.

What is your cancellation and rescheduling policy?

We operate a strict four-week cancellation policy. Cancellations or requests to reschedule within four weeks of the course date are not refundable. However, bookings are transferable and someone else can come in your place, we just ask that you let us know.

Please refer to our Terms and Conditions of Booking for full details.

Can I be added to a waiting list for future events?

If a course is fully booked or the date doesn’t work for you, please email us and we’ll notify you when new dates or related events are released. Even better still, subscribe to our newsletter and we will send sporadic updates or follow us on social media @GroundUpCookery for top tips, foraging and fermentation news and event details.