Despite being a fisherman’s daughter – there again, maybe because of that – my fish filleting skills are often a pitiful sight involving gut-spattered youtube videos and too much fresh Newlyn fish flesh in the bin. Still, the situation has improved recently – mainly thanks to a commission to write an article for coast magazine about a course at the Rick Stein Cookery School in Padstow, combined with use of Mitch Tonks’ ingenious iPhone fish app.
I attended the classic one-day Seafood Cookery course and it was the business – a highly intensive course introducing beginners/improvers to all elements of seafood preparation and cooking.
The snag is that it is pricey (£175 for the day), which might explain why there was only one other Cornish resident on my course. But should you chose to splash out, that does include about five lunches and wine throughout the afternoon, and access to the minds and tips of some of Britain’s finest dedicated seafood chefs for a whole day. And obviously – this being Stein – it takes place in nice chic surrounds with a dedicated work station for each person and estuary views.
If you’re interested, you can read the whole feature in April’s coast magazine, which has hit the stands (stands?! We don’t even have stands in Cornwall).
I even successfully filleted a lemon sole from whole the other day, which is one of the hardest things known to man.