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Seafood Literacy Hero Text

In Partnership with

Knowledge and Techniques from Sea to Plate

An online course created by Chef Barton Seaver and powered by Rouxbe: the world's leading online culinary school with over 530,000 students across the globe.

Understanding how to source, prepare, cook, and serve seafood is a skill set called Seafood Literacy – the confidence and competence to take full advantage of all the unique qualities of fish, shellfish and sea greens have to offer. Working to attain a high level of Seafood Literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.

The Curriculum

6 Units | 70 Tasks | 15 Continuing Education Hours

Course Introduction

How to use the Rouxbe platform

Self-paced Learning

Easy to use

Validation of learning

Why Sustainable Seafood Matters

Aquaculture methods

Fishing methods

Seafood production methods and sustainable practices

Sustainable Seafood in the kitchen

Seafood in nutrition

Understanding Seafood Categories

Flaky white fish

Fillet fish

Orange-fleshed fish

Steak fish

Meaty dense fish

Small silver fish

Shrimp, lobster, and crab


Canned seafood products

Seafood Handling and Fabrication

Equipment and tools

Quality Assessment

Scaling and eviscerating fish

Fabricating flat fish and round fish

Opening various types of bivalves

Shelling shrimp and lobster

Seafood Cooking Techniques

Brining and Seasoning

Crudo and ceviche

Steaming and en papillote

Shallow and deep poaching



Broiling and grilling

Roasting and pan-roasting



Resource Library

Books, Websites & Other References

Acf Gray

Students earn 15 CEHs from the ACF upon successful completion of this course.

Seafood Literacy is recognized by the American Culinary Federation Education Foundation as a Quality Program.

Seafood Literacy was developed with the generous support of Beaver Street Fisheries.