FISH AND SHELLFISH (ONLINE COURSE)
OBTAIN FISH AND SHELLFISH’S BEST TEXTURE.
IN THIS ONLINE COURSE, BRUNO GOUSSAULT DISCUSSES:
- Microbiological changes to fish during the cooking process
- Preparation and vacuum sealing
- Best time-temperature combinations for cooking different types of fish
- Cooling process
Chefs with some prior sous-vide training
Some of the equipment below can be purchased through CREA. Contact us for more information.
- Rubber foams
- Vacuum sealer
- Food-grade sous-vide bags
- Temperature probes
- Immersion circulators
ABOUT THE INSTRUCTOR
Bruno Goussault is the Chief Scientist for Cuisine Solutions. He has been working with Cuisine Solutions for over 20 years where he helped design and build six sous vide manufacturing facilities in the US, France, Chile, Brazil, and Norway, as well as overseeing all of … read more.