Galician Cuisine: Fish and Seafood
Learn how to recognize and differentiate these marvelous products offered by the Galician sea. Avant garde techniques and cooking times to respect, at all times, the product.
Gerente y jefa de cocina (Illas Gabeiras - Eventos)
Course Content
Course Content
2 - Wild sea bass, cauliflower, and mollusk razor
Free
3 - Cooked barnacles
4 - Bordalesa Lamprey
5 - Galician pickled mussel with Miso
6 - Hake with bean stew and Codium emulsion
7 - Oysters au gratin
8 - Monkfish loin at low temperature, celeriac and seeds
9 - Turbot with squid tagliatelle
10 - Zamburiña with vegetable vinaigrette
11 - Limeña scallop
12 - Spider crab salpicon with bimi
Before you go
Course Recipes
About this Course
Get acquainted with the preservation, cleaning, versatility and cooking times of fish and seafood of the Galician sea
In this online course, you will get in contact with seafood and fish of the Atlantic sea, especially the Galician one, found in our markets every day, in a very enjoyable way.
Do you know how to cook spider crab? We will see a numerous amount of fish and seafood, their peculiarities, how to recognize them, when to eat them, different preservation forms, how to cook them using classic and modern techniques and lots of curious aspects that will tempt you into tasting them. This course is designed for you to watch it over and over again, and discover that, using a good product, you will make wonders.
You will enjoy original, traditional and haute cuisine recipes, in the way Beatriz Sotelo sees gastronomy.
What's included?
- 2h HD video
- 12 Recipes
- 36 Lessons
- Recipe Book (English, Spanish, French, German)
- 11 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
Manager and head chef (Illas Gabeiras - Events) (A Coruña, Spain)
Cook and trainer, rooted in her land, Galicia. Creative and passionate about its freshest products and most traditional recipes.
Techniques, tricks and recipes of some of the most characteristic Atlantic fish and seafood, as the turbot, scallops or even the lamprey
What you'll learn
In this online course, you will learn how to recognize the freshness of fish and seafood, the necessary cooking times for the best doneness of seafood. You will discover, in hand with Beatriz Sotelo, the difference between Galician seafood and foreign seafood, between wild fish and aquaculture fish, and how to cook a prehistoric fish such as the Lamprey.
You will learn the difference between a white monkfish and black monkfish which look quite similar yet their gut is different; or the difference between Galician scallop and other varieties of this bivalve.
Who is it for?
This course is addressed to professionals and cuisine lovers who desire to perfect and get acquainted with the forms and times of cooking of fish and seafood, as well as different food plating.
What you’ll need
- Turmix
- Oven
- Vacuum packer
- Mandoline
- Fish bone pincer clip
- Skinner
- Oyster opener
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.7
Avg. Rating
560 Ratings
5
55
4
10
3
4
2
0
1
1
What's your experience? We'd love to know!
Login to Review
Judy Keegan
A deep dive into seafood with Galician soul.
This course with Beatriz Sotelo is a fascinating journey into the nuances of seafood—how to assess freshness, master cooking times, and understand the subtle differences between wild and farmed fish. The insights into Galician seafood, especially rare ingredients like lamprey and black vs. white monkfish, are incredibly detailed and eye-opening.
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
Super Instructor Beatriz
I love how Beatriz explains, the tricks and her naturalness. I learned many interesting and unknown things from the world of Fish and Seafood. Thanks a lot!