More than 150 chefs from restaurants, hotels, colleges, and food service businesses have signed up for the online series, hosted by Scottish seafood chef Roy Brett with tutorials led by fishmonger, author and Channel 4 presenter CJ Jackson, principal of The Seafood School at Billingsgate.
The Fishmonger Masterclass series offers chefs furloughed because of the Covid-19 lockdown the chance to develop and improve their seafood preparation skills for when they are back in the kitchen.
Brett said: “We all still have things to learn, me included, even after 32 years in the industry, and the masterclasses have attracted a diverse audience, from 2-star Michelin, to colleges, hotels and independent restaurants. Scotland has such a wealth of talent waiting to return to its kitchens.”
The first session, which was held on Wednesday, focused on round fish, with subsequent sessions on May 27 and June 3 delving into shellfish and somewhat trickier flatfish. Chefs who missed the first session are welcome to sign up for the remaining two.
As well as practical tips across a range of species, topics covered include seasonality (for wild caught fish), sustainability, what to look for when sourcing seafood, and importantly, how to improve margins on each fish by using as much as possible. Chefs also have the opportunity to put questions to the hosts.
Seafood supply chain
Clare Dean, trade marketing manager for Seafood Scotland, said: “With many chefs having more time available just now, we wanted to offer support to those in the industry who are keen to keep their skills sharp, in anticipation of returning to the kitchen.
“Our masterclasses, hosted by two of the best in the business, are designed to help them do just that. We’ve been absolutely knocked out by the response and thrilled that so many chefs are interested to learn more about using Scottish seafood in their kitchens.
“The food service sector is a vital part of the seafood supply chain, forming a key route to market.
“It is therefore important that we continue to engage with chefs, as they are our advocates on the front line, making a plentiful range of seafood accessible for consumers.”
Chefs wishing to attend the remaining two sessions can register here.