From Gordon Ramsay's MasterClass

Mastering Ingredients: Fish & Shellfish

Learn Gordon's top tips on what to look for at the fishmongers to make sure you only get the best quality ingredients.

Topics include: Fish • Shellfish

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Learn Gordon's top tips on what to look for at the fishmongers to make sure you only get the best quality ingredients.

Topics include: Fish • Shellfish

Gordon Ramsay

Teaches Cooking I

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I have loved this class! It gave me the OOMPH to do what I love and love what I do!!! Thank you!

Brilliant information and course content, would have no second thoughts recommending this class to anyone

I really liked the way he goes into detail about his journey and experiences. It makes me feel like I too can make great things if I really want to.

When I first enountered GR on TV many years go, I thought he was a prat. Now I stand humbled. Wow. Thanks for this ... sharp and to the point.

Comments

Steinthor M.

I always get an error when I try to download the pdfs and i have the latest adobe reader, has this happened to anyone here?

David O.

I'd love to see some advice, even begrudging, about frozen seafood. I live in Colorado and it seems that the closest to fresh that I can get is frozen.

A fellow student

I liked this lesson a lot. I thought this would be a harder recipe to make but with the instructions from Gordon it was quite easy.

Ingrid L.

I felt bad for the lobster being alive. :/ I am learning more than I imagined. Just won't be preparing lobster.

A fellow student

fantastic lesson but I definitely feel for that Scottish lobster - Ramsay violated it in every which way possible lol!

Marc-Andre B.

I have cooked live lobster multiple times, but I don’t understand why it doesn’t get very tender. I’ve tried different cooking/boiling times (14, 16, 18, 20min) but that doesn’t seem to have an impact. I typically put the live lobster straight into the boiling salt water and I was wondering if whether it is live or dead at start impacts the tenderness. Could that make a difference? Are there any other variables I should manipulate to result in more tender meat?

A fellow student

The first link from this pdf gives me a 404 ERROR, and it happened before with many other links from previous chapters. In one case, the link wasn't available for my country (I live in France)! I find this unacceptable for the price we pay here, Masterclass, please be more carefull with those links.

Bryan L.

So thankful and excited for MasterClass, i’m coming along in leaps and bounds because of you Gordon

A fellow student

What is the “oyster” Gordon refers to inside the fish’s neck? He mentioned the same about the chicken as wel in a previous lesson ???

KCinAZ

Again, another amazing episode. I stream fished Rainbow Trout many years ago and was pleased to see it in the lesson. I've had a fear of handling lobster, but after watching Chef Ramsey at that task my fear has gone. I can't wait to see the recipes.