Fish filleting

half day course from £95.00

Available from 1st Jan 1970

With the right tools and techniques, leave Rick Stein’s Cookery School feeling like a professional when it comes to filleting and preparing fresh fish.

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Course dishes

  • Demo of how to prepare a large brill and a large hake
  • Filleting and preparation of farmed bass, mackerel and plaice
  • Bouillabaisse


  • Choosing, storing, scaling, gutting, preparing and filleting a selection of round flat fish
  • Demonstration on preparing a large round fish
  • Learn how to poach fish in a classic stew broth

Course overview

Arrive – 1pm, an interactive demo by our chefs filleting fish with their top tips, then a chance to try your hand at filleting a round, and a flat fish
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate one of Rick’s recipes: bouillabaisse.
Lunch – Enjoy the bouillabaisse with a glass of wine at our ‘en famille’ dining table overlooking the Camel Estuary
Finish – 4pm, you will be presented with a certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

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