Cooking 101: Fish and Shellfish Identification and Fabrication

November 7, 2008

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.

Unit 11: Fish and Shellfish Identification and Fabrication

This is a list of the various posts I’ve written about fish and shellfish identification and fabrication.  Check back for updates and new posts.

I don’t like seafood very much, but I do want to learn to cook it, so I’ll do some posts on this eventually.

Posted in Cooking 101, Food Profiles, Recipes |