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Fish

Published by Basics with Chef Shawn

Basic principles of purchasing fish and the differences of fat and lean fish.

Objectives

Identify different types of fish; Understand cooking times and methods for various fish species

Roles

Chef; Sales Associate; Cook; Store Manager; Student; Instructor

Departments

Foodservice; Food and Beverage; Culinary Arts

Industries

Food Service; Retail; Hospitals; Education

Tags

fish-cooking; culinary-arts; food-service

Topics

Fish species identification; Cooking techniques for fish

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