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.

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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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.


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

Guidance from a master at work is very useful. The small things he tells you to do like let the meat get to room temp before cooking. Using a cold marble surface to make pasta, not washing the pasta rolling machine. Great tips and he makes it look so simple it gives you the confidence to go out and do it yourself!

I love the passion Ramsay has... I learned a lot. I'm just a mom that wants to be remembered by her family as a great cook. Thats my passion. I want to cook for those I love and for them to feel the love and comfort of my food. Thank you Ramsay for showing me the gentle side of you and the love you have for food. Thank you, Wendy Horack

Season 1 was greatly enjoyable though I thought it was a bit too basic. However, I more enjoyed and was fulfilled with Season 2 lessons.

I have learned a lot of new tips about cooking. I also learned techniques that Mr. Gordon Ramsey uses to master his craft. I have enjoyed this course.


John H.

Fantastic, knowledge is the key to understanding and understanding the bridge that can get you to experience. Loved it, can't wait to apply it. It is wonderful to get great insight from a really great Chef. Most don't get that chance.

A fellow student

I'm not much of a moralist when it comes to buying lobsters live, but I draw the line at dropping a living creature into boiling water. While I realize I was probably supposed to be paying attention to the explanation of lobster parts and freshness and etc etc, I admit I was a bit mesmerized by the sight of a living creature being repeatedly flopped around over and over and over again.

Audrey E.

OMG! I cannot wait to try this recipe! I will try it tomorrow! It looks sooooo excellent! All of us are soooooo lucky to be learning these techniques from a well-renowned chef like Ramsay!

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?


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.