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Galician Cuisine: Fish and Seafood

Learn how to recognize and differentiate these marvelous products offered by the Galician sea. Avant garde techniques and cooking times to respect, at all times, the product.

Get acquainted with the preservation, cleaning, versatility and cooking times of fish and seafood of the Galician sea

In this online course, you will get in contact with seafood and fish of the Atlantic sea, especially the Galician one, found in our markets every day, in a very enjoyable way.

Do you know how to cook spider crab? We will see a numerous amount of fish and seafood, their peculiarities, how to recognize them, when to eat them, different preservation forms, how to cook them using classic and modern techniques and lots of curious aspects that will tempt you into tasting them. This course is designed for you to watch it over and over again, and discover that, using a good product, you will make wonders.

You will enjoy Ā original, traditional and haute cuisine recipes, in the way Beatriz Sotelo sees gastronomy.

Galician Cuisine Fish and Seafood_presentation

Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Wild sea bass, cauliflower, and mollusk razor
Chapter 3 - Cooked barnacles
Chapter 4 - Bordalesa Lamprey
Chapter 5 - Galician pickled mussel with Miso
Chapter 6 - Hake with bean stew and Codium emulsion
Chapter 7 - Oysters au gratin
Chapter 8 - Monkfish loin at low temperature, celeriac and seeds
Chapter 9 - Turbot with squid tagliatelle
Chapter 10 - ZamburiƱa with vegetable vinaigrette
Chapter 11 - LimeƱa scallop
Chapter 12 - Spider crab salpicon with bimi
Farewell

What you'll learn

Techniques, tricks and recipes of some of the most characteristic Atlantic fish and seafood, as the turbot, scallops or even the lamprey

In this online course, you will learn how to recognize the freshness of fish and seafood, the necessary cooking times for the best doneness of seafood. You will discover, in hand with Beatriz Sotelo, the difference between Galician seafood and foreign seafood, between wild fish and aquaculture fish, and how to cook a prehistoric fish such as the Lamprey.

You will learn the difference between a white monkfish and black monkfish which look quite similar yet their gut is different; or the difference between Galician scallop and other varieties of this bivalve.

Who is it for?

This course is addressed to professionals and cuisine lovers who desire to perfect and get acquainted with the forms and times of cooking of fish and seafood, as well as different food plating.

What you’ll need

  • Turmix
  • Oven
  • Vacuum packer
  • Mandoline
  • Fish bone pincer clip
  • Skinner
  • Oyster opener
Galician Cuisine Fish and Seafoodpresentation2
Super Instructor Beatriz
Lara Yarmolchuk

I love how Beatriz explains, the tricks and her naturalness. I learned many interesting and unknown things from the world of Fish and Seafood. Thanks a lot!

Super good
David Capilla

I love how he explained everything. It is well understood and enjoyable

Nice
TUSHAR SHARMA

Muy bueno
Benito Rebollido

Muy bien explicado todos los pasos a seguir y muy interesante las explicaciones sobre las diferencias de los mariscos gallegos en relaciĆ³n a los de fuera.

Course with a lot of good content
Emily Sera

What I liked the most was the amount of data, notes, curiosities, information that you do not read in recipes but that a good teacher exposes

BuenĆ­simo Bea Ć© Unha Crack
Alexandre sineiro

Cook and trainer, rooted in her land, Galicia. Creative and passionate about its freshest products and most traditional recipes.

This is what Scoolinary Courses are like

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h HD video
  • 12 Recipes
  • 36 Lessons
  • Recipe Book (English, Spanish, French, German)
  • 11 Quizzes
  • Certificate
  • EspaƱol, English
  • English, EspaƱol, Italiano, FranƧais, Deutsch
Difficulty
  • Medium

Ratings and Reviews

4.9
Avg. Rating
56 Ratings
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What's your experience? We'd love to know!
TUSHAR SHARMA
Posted 11 months ago
Nice

×
Preview Image
Benito Rebollido
Posted 1 year ago
Muy bueno

Muy bien explicado todos los pasos a seguir y muy interesante las explicaciones sobre las diferencias de los mariscos gallegos en relaciĆ³n a los de fuera.

×
Preview Image
Alexandre sineiro
Posted 1 year ago
BuenĆ­simo Bea Ć© Unha Crack

×
Preview Image
Nujithan Rasenthiram
Posted 1 year ago
Good

Good course

×
Preview Image
David Capilla
Posted 2 years ago
Super good

I love how he explained everything. It is well understood and enjoyable

×
Preview Image
Emily Sera
Posted 2 years ago
Course with a lot of good content

What I liked the most was the amount of data, notes, curiosities, information that you do not read in recipes but that a good teacher exposes

×
Preview Image
Lara Yarmolchuk
Posted 2 years ago
Super Instructor Beatriz

I love how Beatriz explains, the tricks and her naturalness. I learned many interesting and unknown things from the world of Fish and Seafood. Thanks a lot!

×
Preview Image
Show more reviews
What's your experience? We'd love to know!

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