CULA 2900 — Fish and Shellfish Prep and Cooking
This course includes the study of primary fish and shellfish along with advanced seafood cooking techniques. It takes a hands on approach to identifying, handling, preparing, and cooking a variety of fish and shellfish. Emphasis is on creating and executing a wide array of fully prepared seafood dishes. Lessons in fishery regulations, sustainable sourcing, freshness indicators, and health benefits are explored. Prerequisites: Completion of and . (1 lect., 6 lab)