Fish preparation course: Behind the mystery of fish flavours 2025–2027

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You will have 6 hours of fun and adventure with experts in fish processing and preparation. We'll start with the basics. How to actually work with fish in the kitchen, and what to look out for. First, the basic theory so you know what the principle steps of common procedures are and their impact on the fish muscle, what the pitfalls of storage are or where common mistakes are made. And when you feel like you can't remember any more, we'll move into the production area where, over the next 4 hours, you'll experience for yourself what it looks like when everything translates into practice. You can look forward to seeing the different heat treatment procedures, what the principle of smoking is, how it should be done properly and even what the difference is between hot and cold marinades. And of course, we'll always be tasting something!

The seminar is supported by the project OPR: Towards the mystery of fish flavours 2025-2027.

Ing. Anna Hovorková
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