Seafood Skills Made Simple at Edinburgh Food & Drink Academy

I recently took part in the Fish & Shellfish Day Course at Edinburgh Food & Drink Academy, a place best known for its rigorous professional training alongside an impressive range of recreational courses — relaxed, hands-on sessions designed for food lovers, groups and teams looking to cook, learn and have fun together. 

I chose this particular session because — let’s be honest — fish, bivalves and their armour‑plated, crustacean pals can be intimidating. Hard shells, sharp claws, the fear of overcooking, undercooking or accidentally poisoning oneself… It's a lot. As a committed fish lover with all the usual anxieties, this felt like exactly the course I needed. 

A sunny Edinburgh morning was the perfect backdrop for a day devoted to overcoming my fishy fears, so I made my way into the polished yet welcoming Academy on Queen Street. The building is light, airy and unmistakably professional, with a gleaming teaching kitchen already humming as our friendly group gathered, tied on aprons and settled in. Aisha, with Maria by her side, eased us into the day over coffee before giving a calm, clear demonstration on how to humanely dispatch both a lobster and a crab. 

With lesson one under our belts, we moved straight into the hands‑on work: tackling gambas, cleaning mussels, preparing squid, cooking fish en papillote and learning how to fillet a plump silver sea bass — though, as Aisha reminded us, the technique applies to almost any fish. In between all that slicing, cleaning and shell‑cracking, we paused for a lunch that felt like a reward in itself: a bright lobster and grapefruit salad followed by mussels in a buttery parsley and white wine sauce. It was the kind of meal that makes the swotting feel instantly worthwhile. 

Having time and access to professional chefs — and all their hard‑won tips — is genuinely priceless, and the camaraderie of learning alongside like‑minded people only adds to the fun.  I left feeling properly confident: I can now fillet a fish, tackle squid and gambas, and, when required, steel myself to deal with lobster and crab. (Though I’ll be honest — I’m still perfectly prepared to pay a chef to do those last two for me. Dead Man's Fingers still give me the ick.) 

What the course really sharpened was my appreciation for the sheer quality of good produce — in this case from Welch Fishmongers — and the amount of care, prep and labour that goes into putting such beautiful seafood on a plate. And that’s before you even consider the work that happens out at sea (see Trawlermen).  It’s a whole chain of skill, graft and respect for the ingredient, and spending a day inside that process makes you see it differently.

Let's do lunch

With so many tempting classes coming up — from the Scone Masterclass and Scottish Baking Class, to Pasta Pronto, Mastering Macarons, Soufflé Masterclass, Perfecting Choux Pastry, Curries from Around the World, A Taste of Mexico, and even the WSET Level 1 in Wine — there’s genuinely something for every appetite and ability. They make brilliant gifts or a treat for yourself, and with 15% off all One & Half Day Classes this May Bank Holiday using code MAYBH15, it’s an ideal moment to book in and learn something new at the Edinburgh Food & Drink Academy. 

For more information or to secure a place, you can contact the Academy directly on +44 (0) 131 226 4314, email info@efda.co.uk for general enquiries or visit them in person at 7 Queen Street, Edinburgh, EH2 1JE.