Discover ‘scale to tail’ and take maximum advantage of the whole fish.
In this course, Eco Chef, Justin Horne, teaches how to get the most from fish and accompanying ingredients through holistic menu design and rethinking what we consider to be waste products.
Pan fry yourself a perfect sea bass fillet, and then make good use of the remaining parts to produce more daring dishes.
At the end of this course you will:
- Clean, fillet, skin and cut a whole sea bass.
- Take advantage of the various parts of the fish, such as fillets, collars, scales and innards.
- Apply the zero waste philosophy to companion ingredients, such as vegetables.
Course curriculum
Course Content
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
What you'll learn
Learn to use every part of the fish
Learn to think holistically and use the entire fish without any waste. Eco Chef, Justin Horne will demonstrate how to clean, fillet, skin and cut a whole sea bass, and take advantage of all that the fish has to offer. Even the scales!
Transform sea bass collars into crispy BBQ wings and extend the zero waste philosophy to accompaniments, including vegetable peel pakoras and lime pickle.
Learn to make a ceviche using hyper local ingredients and every part of the fish: the skin, the trim, and the innards.
Discover an ancient Roman technique to preserve your own fish sauce and bring an extra touch of flavor to your dishes.
Who is it for?
This course is suitable for professional chefs who would like to make the most economic use of fish products and discover more about holistic menu design. It is also intended for home cooking enthusiasts who would like to learn essential skills for working with fish, and know how to take maximum advantage of it. It is for anyone who is concerned about their food footprint and would like to reduce their food waste.
What you’ll need
- Sharp firm knife
- Mandolin
- Frying pan
- Baking tray
- Chopping board
- Hand blender
- Preserving jarsImmersion bath
Founder of the first zero waste, organic, plant based restaurant in Europe, and specialist in holistic menu design.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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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.
it was amazing !!