In this course students will be exposed to a variety of fish, shellfish and crustaceans as they explore basic fishmonger skills and cooking methods. An emphasis will be placed on identifying different species and types of seafood and their properties. The procurement of live seafood, how to inspect for quality, and safe handling and storage will also be discussed. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Pants must be either a black slack style or culinary pant. No jeans, work out pants, or yoga pants are permitted. Hats, Aprons, and Course Manual, will be provided during your first class. All necessary knives and small wares are provided for you, however, upon registration, a list will be provided via email for anyone who wishes to maintain their own kits.