The health benefits of seafood are widely known, making fish and shellfish popular items on today’s menus. Seafood used to be plentiful and inexpensive. But due to its popularity, more sophisticated fishing techniques, and the degradation of many coastal areas, the demand for seafood is becoming greater than the supply. Consequently, chefs must utilize their seafood dollars wisely. In this course, you will:

• Learn to identify and select fish and shellfish.
  
• Review proper storage conditions that ensure food safety and maintain quality.
  
• Practice fabrication and scaling techniques that reduce food waste.
  
• Explore creative cooking methods and proper techniques to bring new excitement to your seafood menu items.
  

As a part of this program, you will receive a copy of CIA Chef Mark Ainsworth’s new book, Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization.