BIM’s recent Fish Handling & Filleting Workshop in BIM’s Seafood Development Centre, Clonakilty, Co. Cork on the 9th and 10th February was well attended by seafood retailers and chefs looking to hone their skills in fish preparation. Led by experienced trainer and filleting expert, Hal Dawson, the two day workshop covered topics such as: Species identification, Hygiene and Safety, Safe Knife preparation and various filleting techniques including butterfly filleting, skinning, and flatfish filleting.
BIM are hosting a range of workshops in the coming months aimed at seafood retailers on topics including Seafood Cookery, HACCP and Advanced Fish Quality. Visit our training page for more details.
Pictured at the workshop are from l/r Back row: Hal Dawson, Facilitator; Noel Holland – Galway Bay Seafoods; Brian Gannon, Castlebar, Co. Mayo; Andrew Jacob, Bunclody, Co Wexford and Lorraine O’Byrne – BIM
Seated : Kieran Buckland – Chef, Chapter One Restaurant, Dublin; Una Ni Charra, Eyeries, Beara, Co Cork; James Dobson – Chef, Chapter One Restaurant and Barry O’Malley – Connemara Smokehouse
