Fish Wisdom: Mastering Butchery, Aging & Culinary Craft
This in-depth course explores fish as a premium culinary ingredient through a powerful blend of theory and hands-on training. Learn from a trio of fish masters who bring together Thai and Japanese traditions to teach every stage of fish preparation—from responsible sourcing and traditional techniques to expert filleting, aging, and curing.
Gain the skills to enhance flavour, texture, and presentation across a variety of species. Whether you’re a chef, culinary student, or serious food enthusiast, this course is designed to build confidence and elevate your seafood craftsmanship to a professional level.
Course Schedule
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Class Date7 June 2025
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Class Hour09:00 - 16:00
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Total Hour6 Hours
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Class Capacity20 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | Thai / English |
| Suitable For | Upskill/Professional Chefs |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn
- Understand Fish Species & Handling
Learn from fish gurus to identify diverse species, assess quality, and apply proper storage techniques that preserve freshness and optimise yield. - Master Traditional Processing Methods
Hands-on training in Ikejime, Shinkeijime, and Dutsuijime—time-honoured techniques that boost flavour, texture, and shelf life with precision and respect for the ingredient. - Perfect Your Filleting & Butchery
Sharpen your skills with professional techniques for filleting flatfish and eel. Minimise waste while maximising presentation under expert guidance. - Enhance Flavour through Aging & Curing
Unlock complex flavours through dry and wet aging, salt curing, brining, and fermentation. Learn to control key factors to bring out the best in every cut.
Recipes
- Part 1: Fish Management, Aging & Curing
- Dive into the foundations of fish as a premium ingredient—learn to identify species, manage freshness, and unlock deeper flavour through aging and curing. This session blends essential theory with insider tips to elevate your seafood knowledge.
- Part 2: Hands-On – Fish Processing Techniques
- Get hands-on with expert-led training in Ikejime, Shinkeijime, and Dutsuijime—traditional Japanese methods that preserve quality and honour the fish.
- Part 3: Hands-On – Filleting Techniques
- Master the precision of filleting flatfish and eel with confidence. Learn refined knife skills to maximise yield and presentation.
- Part 4: Hands-On – Aging & Curing Techniques
- Explore the science and craft of flavour development through dry/wet aging, salt curing, brining, and fermentation. Unlock the full potential of every cut.
Meet the Instructors
Chef Black – Phanuphon Bulsuwan (Blackitch Artisan Kitchen)
A leader in sustainable Thai cuisine, Chef Black specialises in nose-to-tail fish utilisation, local sourcing, and fermentation.
Chef Orb – Thanisorn Wasinophat (Kensaku)
An expert in traditional Japanese techniques, Chef Orb is known for his deep knowledge of Ikejime and authentic fish preparation methods.
Chef New – Nathakorn Saruttanacharoen (Kensaku)
Renowned for his precision in fish butchery, sashimi (including Sugata Zukuri style), and aging methods, Chef New brings Thai marine biodiversity into refined, high-level culinary practice.
Lecturers
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