Fish & Shellfish Fundamentals at San Francisco Cooking School
Fish & Shellfish Fundamentals at San Francisco Cooking School 

Event Details


February 4, 2014


David Groff

David Groff

David Groff

After graduating from both the California Culinary Academy and Tante Marie's Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco.  He has worked as a personal chef, and volunteered with the Bay Area's largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor.  David believes cooking is about bringing people together to have a good (and delicious) time.

Event Time(s)

10am - 2pm

Series Class

3 Week Tuesday Series




Main Campus
690 Van Ness Avenue
San Francisco, CA 94102



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Fish & Shellfish Fundamentals

Only 2 Spots Left in This Class!

Living in the Bay Area means we’re lucky enough to experience incredible fish and shellfish all year long. This three-week course will immerse you into what it takes to expertly select and prepare seafood at home. Knowing the essential cooking methods from poaching and steaming to pan and deep frying will help you produce appetizers, soups, and entrees with our local bounty.  Sessions will include instruction in filleting whole fish, cleaning local squid and crustaceans, and shucking a variety of oysters and clams.  Each week you will learn about different species, and when to buy farmed vs fresh and frozen vs fresh.

Session One: Ocean Fish
What to look for when buying/selecting fish, including how to filet round fish as well as raw fish preparations like ceviche and Hawaiian poke. 

Session Two: Shellfish
How to buy, store, and shuck a variety of oysters, clams, and crustaceans. 

Session Three: Fresh Water Fish
Shopping, cleaning, and sustainability of a variety of preparations, plating techniques, and sauces.  

Some of the recipes the class will prepare throughout the course are: Steamed Whole Fish, Crayfish Bisque, Pan-Seared Scallops with Sautéed Citrus, Grilled Squid Salad, Crispy Pan-Fried Trout with Brown Malt Vinegar Butter, Indian Spiced  Sturgeon with Mint Chutney & Cucumber-Mango Raita, and Fried Squid Po' Boy.

Each class concludes with a meal around the table, enjoying what you and your fellow classmates have cooked using your newly acquired skills.... And, yes, wine is served!

This is an immersive, hands-on cooking class. You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes.

This class has already passed. Checkout another one on our current schedule.

Please note, you must be 18 years of age to attend the recreational classes at SFCS. Cancellation Policy: Full refund is available up to two weeks prior to a class start date. If you need to cancel less than two weeks prior to a start date, you may request a credit to be used at SFCS for another class within one year. No refunds or credits will be issued less than 5 days until the class start-date.