Culinary Arts

Mastering Ingredients: Fish & Shellfish

Gordon Ramsay

Lesson time 14:04 min

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

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Gordon Ramsay
Teaches Cooking I
Take your cooking to the next level in Gordon’s first MasterClass on essential methods, ingredients, and recipes.
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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.



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

It’s given me confidence and helped provide a chefs insights to help me think about my approach to cooking. I can now braise meats with flare and make my own pasta - its elevated the fun in my kitchen

apparently i literally need more salt on everything , literally

Awesome class!! I have learned so much. Thank you!

Absolutley Loved it! Only sad thing is from trailer missing recepe-filet mingnon with mushrooms...


Comments

Fellow S.

What is going on here? That first fish is not Alaska king salmon at all. It's a farmed Atlantic salmon. How to check: Definitive giveaways are the white gums and light mouth inside, spot pattern on gill covers, gills still attached. Also, body is clearly flabby. Fins ratty. King salmon have black gums and mouth. Heads are darker, none of the 5 Pacific salmon species have a spot pattern like that on gill plates. You would not buy wild king salmon at the fish mongers if the gills were on it because the first thing Alaska commercial trollers do when a fish reports aboard is bleed it, gut it and remove the gills because gills have a lot of blood, they'll taint the meat. Gills on tells you it's bad fish. When the fish dies, even after a couple hours, gills turn a washed out maroon. As to the extraordinary claim that the tip on that fish's mouth identifies it as an ocean run fish, and is caused by rooting around in the rocks for feed. Did someone tell him that or did he make it up himself?

kuzar.k

I think if people cannot handle the feeling with their pray, just like a soilder cannot handle the feeling with kill. They both need to reconsider their hobby or job preference.

A fellow student

I remember getting a seafood plate when I was eleven. I thought the scallops were the best part.

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.