Fish! Adored by so many; hated by others. We recently learned about fish in our culinary lectures and how to cook and prepare different types of fish. Learning how to cook with fish is more complicated than you would think, and there are so many aspects to keep in mind – especially food safety and storage conditions, because fish is a high risk food.

Focus, focus, focus!

There are so many different ways you can prepare fish or shellfish, and the smallest differences in recipes can change the taste profiles completely. We learned that the time in which the fish and shellfish are cooked is also very important and that cooking fish for only a few seconds too long can make it tough and chewy and ruin the entire dish. This is definitely not something that the average person knows or thinks about when they are at their local fish & chip shop.

You always learn something new

Learning about fish reiterated the point that sometimes you think you know all there is to know about a topic, but there is always something to learn. If you keep an open mind and really pay attention to the details in the information, you’ll definitely learn new things. This is something that we have to do every day as Culinary Arts students, but we don’t mind at all, because it reminds us why it’s beautiful to be a chef.