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Chapter 1: Introduction to Fish & Seafood Cooking
Hook, Line & Supper with Hank Shaw
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2m 40s
Hank Shaw describes what you’ll learn in this course and what you’ll need to be successful when cooking fish or seafood.
Up Next in Hook, Line & Supper with Hank Shaw
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Chapter 2: Gutting & Scaling Fish
Step-by-step instructions on how to gut and scale fish, plus tips on when you’ll want to use this technique instead of filleting, what equipment you’ll need and more.
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Chapter 3: Filleting Fish
You’ll learn simple fillet techniques and which fillet knives are best.
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Chapter 4: Fish & Seafood Stock
Making stock from fish and seafood is a much faster process than with poultry, wild game or beef. Here’s how to make a non-fishy smelling fish stock you can use for rice, soups or pasta.
