Online Class

Secrets to Cooking Fish: Eight Essential Techniques

$19.99$39.99

Confidently cook fresh, flavorful fish! Sur La Table’s senior resident chef, Joel Gamoran, shares expert tips for sautéing, roasting, grilling and more.

Skill Level

Intermediate

What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Discover how to cook fish with ease for crowd-pleasing results every time! Enjoy expert guidance from Sur La Table's senior resident chef Joel Gamoran as you learn how to shop for and prepare fresh fish, from whole fish to fillets. First, find out how to marinate and grill a whole trout and spice-rubbed mahimahi fillets. Then, Joel shows you how to roast fish using slow- and quick-roasting techniques for perfectly-cooked salmon and cod. Next, explore the many benefits of poaching as you make Thai-style curry with halibut and Italian-style tuna poached in olive-oil. Get pro tips for dredging and sautéeing sole and learn how to pan-fry cod fillets for comfort food kicked up a notch. Then, discover a classic French technique, oven-steaming fish in parchment paper, or steam the Chinese way, in a bamboo steamer on your stovetop. Plus, reap the tasty benefits of hot-smoking salmon on your stovetop and even cure your own salmon for Sunday brunch!

Lesson Breakdown

1. Introduction
02:39
Meet Sur La Table's senior resident chef, Joel Gamoran, and get an overview of your class as Joel highlights the techniques and skills you'll learn for cooking fish to perfection.
2. Shopping for Fish
20:40
3. Grilling
25:29
4. Roasting
20:23
5. Poaching
26:15
6. Sautéing & Pan-Frying
21:09
7. Steaming
19:06
8. Curing & Smoking
14:46

Taught by

Joel Gamoran
Joel Gamoran
Joel Gamoran is Sur La Table's senior resident chef in New York City and a seasoned chef-instructor. He attended the Culinary Institute of Florence and The Culinary Institute of America before becoming executive chef of his first restaurant at age 23. Today, he teaches enthusiastic home cooks around the world and is a regular instructor at Sur La Table's 57th Street kitchen.

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