Improve your knowledge of fish quality and further develop your fish filleting techniques in this workshop facilitated by Hal Dawson, an experienced trainer and filleter who has worked in the industry for many years.
Course scheduled on Monday 08 September 2014 (9.30am to 5pm) and Tuesday 09 September 2014 (9.00am to 4.30pm)
Duration: Two days
Venue: Seafood Development Centre in Clonakilty, Co. Cork
Cost: €100 per participant (non refundable). Credit card facility available or please make cheque payable to BIM.
Places are strictly limited to six participants and will be allocated on receipt of payment.
Topics covered will include:
- Species identification
- Causes and control of spoilage
- Quality assessment
- Hygiene and safety
- Workstation preparation
- Safe knife handling
- Filleting techniques
- Handling and packing techniques
Filleting techniques covered will include:
- Block/Butterfly filleting
- Side filleting
- Flatfish filleting
- High value trimming, to include V-Boning, J-Cutting and Pin-Boning
All materials and knives will be supplied. Participants must bring sturdy, waterproof footwear.
For further information and to book contact Lorraine O’Byrne on 01 2144185 or by email firstname.lastname@example.org
Learn about the courses we offer in your sector of the seafood industry