Rick Stein Seafood School

[Robbo66]

Anyone done a 1 or 2 day course here ?.

Looking to get it booked, Shellfish, for April. Thanks.

[Gareth1974]

My mate went, said it was Cod awful, his wife on the other hand, thought it was Brill.

Edited by Gareth1974 on Thursday 27th February 08:54

[mattdaniels]

How many plaices available?

[ReallyReallyGood]

You'd batter book it soon.

[JFReturns]

Oh no, fish jokes! You must have started this on porpoise.

Sorry.....

Jokes aside, I've done the one day course for my 30th birthday, excellent and thoroughly recommended! Try going with someone else if you don't fancy being paired up with a stranger.

At the end of our day Rick popped up and signed all our cook books

[Gareth1974]

I'm a Dab hand at fish puns, although I am starting to Flounder now.

[Gareth1974]

I think the OP needs to Mullet over.

[Robbo66]

What have I done...

Thanks to the one guy who's actually been !.

Anyone else offer some experience ?. Need too book it...thanks.

[mrsshpub]

These fish jokes are getting a bit flat, aren't they?

[Fishtigua]

Be careful about making all these fish puns. I'm serving a 3 month ban from the joke thread for making these same jokes. If you're an ex-fisherman and your nickname is Fish, that all seems a bit Ruff.

[JFReturns]

Robbo66 said:

What have I done...

Thanks to the one guy who's actually been !.

Anyone else offer some experience ?. Need too book it...thanks.

You're welcome. It really is good, I'll reply properly later with more details of what the day involves.

I think you should book it just for the halibut. (sorry again)

[BarnFind]

Orange Ruff(y) surely ?

Did they do a lesson on dressed crab by the way,i'm particulary interested in a tutorial on getting the meat out of the centre piece of the crab,where the legs attach.can anybody help ?

I hope they don't carp on in the course and actually teach you something.i find plaices like this can be brill or crab,witch brings me to the point of asking how much did you have to shell out,oh pollacks,there goes the door bell,i'd better scampi off and see who it it,cod be with you all

[Robbo66]

BarnFind said:

Orange Ruff(y) surely ?

Did they do a lesson on dressed crab by the way,i'm particulary interested in a tutorial on getting the meat out of the centre piece of the crab,where the legs attach.can anybody help ?

I hope they don't carp on in the course and actually teach you something.i find plaices like this can be brill or crab,witch brings me to the point of asking how much did you have to shell out,oh pollacks,there goes the door bell,i'd better scampi off and see who it it,cod be with you all

Cook a lot of crab / lobbies Bass and flatties, as free dive for them:





Will post later on how to prep if I can, need to take top shell off, remove legs and quarter the core....

[F-Stop Junkie]

If you're going to do fish puns, then observe a master at work.

[Melman Giraffe]

JFReturns said:

Oh no, fish jokes! You must have started this on porpoise.

Sorry.....

Jokes aside, I've done the one day course for my 30th birthday, excellent and thoroughly recommended! Try going with someone else if you don't fancy being paired up with a stranger.

At the end of our day Rick popped up and signed all our cook books

Did the same and met Rick. Top bloke

[kiethton]

mrsshpub said:

These fish jokes are getting a bit flat, aren't they?

I think your the sole person who thinks they're out of plaice...