Title: Activity: Fish and Shellfish Cookery Lab
Course: WVA 101 Local Food and Cuisine > Section: WVA 101 Local Food and Cuisine

Activity: Fish and Shellfish Cookery Lab

Fish and Shellfish Cookery Lab

In this cooking laboratory exercise, Students will prepare types of shellfish that are farm raised and wild caught.  The faculty member will order shellfish from vending sources that include standard farm raised, wild caught, line caught, net caught, and raised and/or caught and harvested through sustainable practices. Faculty will demonstrate opening of clams and oysters.

Students will learn to open oysters and clams, peel and devein shrimp, and prepare compound butter and mignonette.

Sauce practical: Students will prepare one butter based sauce to serve with shellfish.

Click on item below to download the Fish and Shellfish Recipes.
- Fish_Shellfish_Recipes.docx (13.52 KB)