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Welcome to Seafood Literacy for Retailers. |
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Course Orientation
- Task 1: Welcome to Your Course
- Task 2: Course Objectives
- Task 3: How to Learn with Rouxbe
- Task 4: Get to Know Your Instructor
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End of Unit 1
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Learn all about sustainable seafood choices and it matters to your customers. |
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Sourcing, Farming, & Fishing Methods
- Task 5: Why Sustainable Seafood
- Task 6: How to Talk to Your Customers
- Task 7: Sea to Table | Sustainability from Sourcing to Serving
- Task 8: Types of Fishing Methods
- Task 9: Water-Farm to Table | Aquaculture Methods
- Task 10: Types of Aquaculture Methods
- Task 11: Diversity = Sustainability
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End of Unit 2
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Explore the types of seafood categories and what makes each unique. |
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Seafood Categories
- Task 13: Introduction to Seafood Categories
- Task 14: Muscle Structure & Impact of Muscle Types on Flavor
- Task 15: Flaky White Fish: Species & Characteristics
- Task 16: Fillet Fish: Species & Characteristics
- Task 17: Orange Fleshed Fish: Species & Characteristics
- Task 18: Meaty Dense Fish: Species & Characteristics
- Task 19: Steak Fish: Species & Characteristics
- Task 20: Shrimp, Lobster, Crab: Species & Characteristics
- Task 21: Bivalves: Species & Characteristics
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End of Unit 3
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Learn about key cooking technqies for seafood, including sauté and slow roast. |
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Seafood Cooking Techniques
- Task 22: Introduction to Seafood Cooking Techniques
- Task 24: Slow Roast & Pan Roast
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End of Unit 4
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Please share your feedback and take next steps to support your development. |
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Course Review
- Task 26: Survey | Share Your Course Feedback
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End of Unit 5
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Course Description
Course Highlights
Course Objectives
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