FISH AND SHELLFISH are among the healthiest and quickest proteins to cook, but many of us are anxious about the process. In this class, Frances Wilson will teach you all about seafood cookery, covering the basics and beyond.

Frances will discuss choosing and storing seafood, with an emphasis on sustainability. She will introduce various methods of cooking, guiding you in learning to sear, steam, roast, pan-fry and poach via a variety of recipes. She will share simple sauces with diverse flavor profiles that complement these wild foods. From Seared Tuna Bowls to Scallop Feuilleté, you’ll gain the knowledge you need to cook fish and shellfish well at home.