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I thoroughly enjoyed the entire course, I learned so much! We love seafood & eat it 2-3 times a week and the cooking techniques provided many options for preparation.

I will recommend to 100% to my friends, Rouxbe is an excellent cooking school.  All the modules are great, learning about the importance of sustainable seafood and the cooking techniques of steak fish, crustaceans, and shellfish have been a great opportunity with this course to obtain more knowledge.

I chose this course because I LOVE ROUXBE! I started the Forks Over Knives course last August, and have continued with the membership to the Units and Lessons. I live in an area where fresh seafood is abundant (Bar Harbor, Maine) but I’ve always been scared to work with it. I trusted Rouxbe such that when Seafood Literacy was announced I knew I had to take the course.  Learning about fabrication, handling, and cooking were my favorite parts of the course. I liked that Chef Seaver offered low-cost ways of fabricating (such as a spoon to take scales off) while also explaining the purpose of various tools. I enjoyed the dry-heat techniques the most because there were recipes with the lessons.

I learned a lot in the cooking techniques and have been trying a lot more seafood dishes than before this class. My family fishes and I now feel confident to clean and cook their catches, we now have at least two seafood meals each week!  We have friends to dinner often and cooking classes are often a part of our discussion because between us we've done many!!! This is by far the best.

This is an excellent platform and the seafood literacy course was fantastic. I really enjoyed this course, while I enjoy eating fish I really did not have much experience other than cooking trout, swai, and halibut. I appreciated the responsible sourcing aspect of the program as well.

I love the Rouxbe courses and this is the third or fourth I've taken. I can't praise the platform enough. Truth be told I really liked all of the courses: Sustainability, Seafood Basics, Seafood Handling and Fabrication, and Seafood Cooking Techniques. All provided me with information that was entirely new to me, and essential to becoming a knowledgable seafood cook.

I was happy to learn about sustainability which helps a lot in understanding how to minimize food waste.  I learned a lot about cooking methods that I did not know, for example, oil temperatures, when it's best to bread your seafood before frying, different temperatures for grilling, and how to finish cooking seafood for best results.  Rouxbe is such a well-structured online learning program and it's enjoyable. It definitely makes me actually want to expand my culinary knowledge more.

This is such an important topic in the world today and to be able to better understand why sustainable seafood matters AND work on my cooking techniques - was an honor! The course is brief enough for busy folks to move through in a reasonable amount of time, engaging enough to keep you interested and from a technique perspective, respectful of the craft - hence, amazingly credible.

I really enjoyed the visual elements on how to eviscerate seafood and the amount of information that was provided about each seafood category. The Why Sustainable Seafood Matters section of the course by itself is worth participating in the course.

I currently live in upstate NY and I don't usually get to see a lot of lesser-known fish. I found it very interesting that we can categorize fish and be able to share that information with our customers. If we know more about different kinds of fish we can discuss getting them from purveyors.  I really enjoyed taking this course. I believe that the material is captivating and made the course very easy to go through. The modules were very easy to navigate and there were a lot of resources to use on this material.