Hank Shaw

Hank Shaw describes what you’ll learn in this course and what you’ll need to be successful when cooking fish or seafood. Level up your recipe with RMEF seasonings

Step-by-step instructions on how to gut and scale fish, plus tips on when you’ll want to use this technique instead of filleting, what equipment you’ll need and more. Level up your recipe with RMEF seasonings

You’ll learn simple fillet techniques and which fillet knives are best. Level up your recipe with RMEF seasonings

Making stock from fish and seafood is a much faster process than with poultry, wild game or beef. Here’s how to make a non-fishy smelling fish stock you can use for rice, soups or pasta. Level up your recipe with RMEF seasonings

How to eat raw fish and seafood without getting sick. Hank gives you an overview on popular raw dishes and makes ceviche to illustrate. Level up your recipe with RMEF seasonings

Learn the basics of hot smoking – safety, temperature and an overview of smokers. Hank demos smoked trout and finishes by making smoked trout pasta. Level up your recipe with RMEF seasonings

This technique is how most restaurants cook fish and scallops and it’s easy to learn. Hank demonstrates this technique with a nice piece of Hamachi and serves it simply. Level up your recipe with RMEF seasonings

You can clean most crab the same way and Hank will show you how. He finishes the lesson by making simple Chesapeake-style crab rolls. Level up your recipe with RMEF seasonings

Grilling whole fish can be scary, but Hank walks you through how to do it right every time – without the fish sticking – using trout. Level up your recipe with RMEF seasonings

It’s a genius technique for lots of kinds of fish and seafood, and you can even reuse the butter. Hank demonstrates with haddock. Level up your recipe with RMEF seasonings

Basic tutorial on how to fry fish and seafood. Spoiler Alert: There are lots of ways. Hank will demonstrate with beer battered haddock – a New England classic. Level up your recipe with RMEF seasonings

Hank demonstrates how to build a better fish stew in general, and makes a great seafood gumbo with crab, shrimp and sausage in the process. Level up your recipe with RMEF seasonings

Tying together lots of short tips and tricks to make you a better fish and seafood cook. Hank covers fish care on the boat, storing fish in the fridge and freezer, food safety and more. Level up your recipe with RMEF seasonings

Meet your instructor Hank Shaw, a James Beard Award winning chef, hunter, angler, and forager world renowned for his wild food recipes.

How to turn a big game hind leg into sinew-free roasts and steaks with just a pocket knife and your fingers.

Don’t grind shoulders! Here’s how to get a top quality steak from an elk, moose or other large shoulder.

How to cut, and what to do with, the tastiest steak on an elk, moose, caribou, or other large big game animal.

Bones, trim, tendons and silverskin turn into silky, full flavored broth if you’re willing to take it slow.

How to grind your own burger or sausage meat: coarse or fine, fat or lean all have their place in the kitchen.

Whole muscle or ground, jerky is everyone’s favorite meaty snack. Here’s how to make both kinds

Make the “fifth quarter” one of your favorite parts with tips on how to prep, store and cook heart, tongue, liver and kidneys.

This 200-year-old French classic was originally made with venison. Here’s how to make it.

A perfect stew is built in stages, bit by bit. Here are general tips and techniques to cook standout stews.

A better way to cook big roasts and steaks. Start cool, then sear at the end for more even doneness.

This Mexican favorite is the best thing to do with a neck or shoulder. Slow cooked, shredded and seared.

My favorite tips, tricks and techniques to help improve your kitchen skills no matter what you cook.