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
Bivalves
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
Sautéing
Frying
Broiling and grilling
Roasting and pan-roasting
Braising
Stocks
Resource Library
Books, Websites & Other References
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.
