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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.

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.

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Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Wild sea bass, cauliflower, and mollusk razor
Chapter 3 - Cooked barnacles
Chapter 4 - Bordalesa Lamprey
Chapter 5 - Galician pickled mussel with Miso
Chapter 6 - Hake with bean stew and Codium emulsion
Chapter 7 - Oysters au gratin
Chapter 8 - Monkfish loin at low temperature, celeriac and seeds
Chapter 9 - Turbot with squid tagliatelle
Chapter 10 - Zamburiña with vegetable vinaigrette
Chapter 11 - Limeña scallop
Chapter 12 - Spider crab salpicon with bimi
Before you go

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

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Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

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!

Lara Yarmolchuk

Super good

I love how he explained everything. It is well understood and enjoyable

David Capilla

Nice

TUSHAR SHARMA

Muy bueno

Muy bien explicado todos los pasos a seguir y muy interesante las explicaciones sobre las diferencias de los mariscos gallegos en relación a los de fuera.

Benito Rebollido

Great job

Very helpful. Too much knowledge

Nikolas Tsafos

Course with a lot of good content

What I liked the most was the amount of data, notes, curiosities, information that you do not read in recipes but that a good teacher exposes

Emily Sera

Meet your Instructor

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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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h HD video
  • 12 Recipes
  • 36 Lessons
  • Recipe Book (English, Spanish, French, German)
  • 11 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level
  • Intermediate

Ratings and Reviews

4.7
Avg. Rating
496 Ratings
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What's your experience? We'd love to know!
Paul Hunt
Posted 2 months ago
A large spectrum of seafood types

a good display of skills to prepare different seafoods

×
Preview Image
Nikolas Tsafos
Posted 7 months ago
Great job

Very helpful. Too much knowledge

×
Preview Image
TUSHAR SHARMA
Posted 2 years ago
Nice

×
Preview Image
Benito Rebollido
Posted 2 years ago
Muy bueno

Muy bien explicado todos los pasos a seguir y muy interesante las explicaciones sobre las diferencias de los mariscos gallegos en relación a los de fuera.

×
Preview Image
Alexandre sineiro
Posted 3 years ago
Buenísimo Bea é Unha Crack

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Preview Image
Nujithan Rasenthiram
Posted 3 years ago
Good

Good course

×
Preview Image
David Capilla
Posted 3 years ago
Super good

I love how he explained everything. It is well understood and enjoyable

×
Preview Image
Emily Sera
Posted 3 years ago
Course with a lot of good content

What I liked the most was the amount of data, notes, curiosities, information that you do not read in recipes but that a good teacher exposes

×
Preview Image
Lara Yarmolchuk
Posted 3 years ago
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!

×
Preview Image
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