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


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

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
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
Broiling and grilling
Roasting and pan roasting
Resource Library 
Books, websites & other references

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: $239

What Our Clients Are Saying

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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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Average rating:  
 11 reviews
 by Judy G.

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.

 by Lisa V.

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.

 by Marion M.

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.

 by Wendy S.

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.

 by Burke E.

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.

 by Sharon K.

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.

 by Farzana P.

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.

 by Kirk B.

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.

 by Deanna D.

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.

 by Sydney A.

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.

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