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Seafood Literacy was developed with the generous support of Beaver Street Fisheries.

SEAFOOD LITERACY

Knowledge and Techniques From Sea to Plate

Welcome to Seafood Literacy, an online course created by Chef Barton Seaver and Rouxbe.

Understanding how to source, prepare, cook and serve food is a skill set called Seafood Literacy – the confidence and competence to take full advantage of all the unique qualities of fish, shellfish and sea greens have to offer. Working to attain a high-level of Seafood Literacy makes you more valuable as a cook and gives you the opportunity to be a leader in your kitchen.

The Curriculum

6 Units | 70 Tasks | 15 Continuing Education Hours

View Syllabus
Common Questions
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 & 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
Thawing and cooking frozen seafood
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
"Barton's knowledge about all topics seafood is impressive. He brings clarity to what can often be a complex and non transparent system about seafood to the end user."
Chef Gregory Fatigati CHE
Research & Development Chef / CIA Liasion
"My friend, Global Seafood Champion Barton Seaver, along with the team behind Rouxbe have created the perfect educational tool for cooks, chefs, educators and future advocates. Seafood Literacy dives in and unpacks the how, the what, the who and the where of seafood cookery. If you are a professional chef looking for a toolkit in fish and seafood for your culinary teams, this is it."
Chef Ned Bell
Executive Chef & Television Personality

You will earn 15 CEHs from the ACFEF upon successful completion of this course.

Seafood Literacy is recognized by the American Culinary Federation Education Foundation as an Approved Program.

Enroll today and start cooking

Your certificate of completion awaits you! Designed and taught by leading chef educators, this program delivers detailed video instruction in the foundations of cooking. Certification through Rouxbe is a mark of achievement and an important part of showing your commitment to a professional path.

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Lifetime access for $179 | Reg Price: $299

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What Our Clients Are Saying

99%
Think Rouxbe would be helpful as a training resource
96%
Recommend Rouxbe as a training tool
85%
Think Rouxbe is better or way better than training offered on the job

Barton Seaver

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, DC. Since then, he has written seven seafood-centric books, including For Cod and Country, Two If By Sea, Where There’s Smoke, American Seafood and The Joy of Seafood. Seaver has contributed to Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart’s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, the Washington Post, among many others. He has appeared on CNN, NPR, 20/20 and the TED Talk stage. Seaver hosted the national television program In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV. He is also the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.  

What Our Students Are Saying

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