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

Activity: Seafood Cookery Lab

Seafood Cookery Lab

In this cooking laboratory lesson, students will prepare types of fish that are farm raised and wild caught. The faculty member will order fish from vending sources that include standard farm raised, wild caught, line caught, and fish raised and/or caught or harvested through sustainable practices. Students will cook, compare, and contrast 3-4 types of available fish. Students will also prepare Bouillabaisse, a Mediterranean fish stew originating from fisherman in Marseille, France.

Click on item below to download the Seafood Recipes.
- Seafood_Recipes.docx (14.54 KB)