The TU Dublin Culinary Theatre – Live Sessions (February 28th 2022)

• Main Author: Murphy, James
• Format: Software
• Language: unknown
• Published: Technological University Dublin 2022
• Subjects: culinary arts; masterclasses; food and beverages; culinary theatre; demonstrations; cookery; Arts and Humanities; Business; Education; Life Sciences; Hake; Turbot
• Online Access: https://arrow.tudublin.ie/tfschafvid/46; https://arrow.tudublin.ie/context/tfschafvid/article/1045/type/native/viewcontent/28.2.22_Hal_Dawson_Fishmonger_Masterclass__1__1.mp4

Our colleagues and friends in Bord Iascaigh Mhara (BIM) kindly organised Hal Dawson (Master Fishmonger) to present our second live session, in this seafood masterclass Hal covered the following areas : Fish Handling and Filleting: the first skill covered is knife sharpening, vital for the student’s safety and for professional cuts of fish. Hal then moved on to demonstrating the three major techniques of filleting, side filleting with cod, haddock, hake etc, butterfly fillets with mackerel, whiting, small haddock etc and finally flatfish filleting with plaice, lemon sole, brill, turbot etc. The next section covered is the temperature control chain for extending prime fish quality from the time that it is delivered to the restaurant to the time that it arrives on the customers plate. This section covered fish storage, fish handling and fish preparation " different cuts" for the customer. Next up was the use of sustainable species, icing techniques, and cooking techniques for providing the customer with a vast variety of different fish presentations. Finally Hal offered a full question and answer opportunity for students, guests and colleagues to conclude the Seafood Masterclass. A major word of thanks were offered to Hal Dawson, thanks were also offered to Lorraine O’Byrne (Trade Development Officer, BIM), Culinary Arts Lecturers George Smith