⚡ Block 17–18 Quick Reference — Fish

Block 17 Recipes — Fish Fundamentals

Session	Dish	Skill	Link
Session 82	Crispy-Skin Pan-Seared Salmon + Garlic Spinach + Coconut Rice	Dry skin; resist moving; read the stick	Crispy Salmon · Garlic Spinach
Session 83	Sole Meunière + Haricots Verts + Crusty Bread	Brown butter sauce; speed; classical French	Sole Meunière
Session 84	Crispy Pan-Seared White Fish (your choice) + Braised Leeks + Smashed Potatoes	Universal technique; high-heat; stainless principle	Easiest Crispy Fish · Leeks · Potatoes
Session 85	Ceviche + Quick-Pickled Cucumbers + Tostadas + Avocado	Acid "cooking"; lime denatures protein; pull early	Ceviche · Pickled Cucumbers
Service 21	Salt-Baked or Whole Roasted Fish + Smashed Potatoes + Arugula, Fennel & Orange Salad	Whole fish; bone protection; salt crust drama	Salt-Baked Whole Fish · Potatoes · Salad

Block 18 Recipes — Fish: Deeper Techniques

Session	Dish	Skill	Link
Session 86	Seared Fish + Shiitake Mushrooms + Rice + Greens	Asian layering; mushroom umami base	Pan-Seared Fish + Mushrooms
Session 87	Baja Fish Tacos + Pickled Jalapeños + Guacamole	Light batter; 350°F fry; taco acid-fat-crunch	Baja Fish Tacos
Session 88	Teriyaki Salmon Rice Bowl + Cucumber + Avocado	In-pan glaze; real teriyaki technique	Teriyaki Salmon Bowl
Session 89	Whole Grilled Branzino + Salsa Verde + Roast Potatoes + Salad	Whole fish on grill; score and flip once	Whole Grilled Fish
Service 22	Full Fish Dinner: Ceviche + Crispy Fish + Smashed Potatoes + Zucchini Salad	Multi-course; ceviche starter, crispy main, composed sides	Salsa Verde · Potatoes · Zucchini Salad

Fish Doneness Quick Reference

Fish	Pull from Heat at	Texture at Target
Salmon	120–125°F	Slightly translucent at center; moist and silky
White fish (cod, halibut)	130°F	Just opaque throughout; flakes when pressed
Sole/flounder	125°F	Cooks very fast — 2–3 min each side
Whole fish	Flesh pulls cleanly from bone	Usually 25–30 min per kg at 220°C / 425°F
Tuna (seared)	90–100°F	Raw-cold center; seared crust — 60 sec per side

Shopping Notes

Block 17 — Buy fresh day-of or at most 1 day ahead: - Salmon fillets, skin-on — 2 pieces (Sessions 1 & 4) - Dover sole or flounder — 2–4 fillets (Session 83) - Any fresh white fish fillet — cod, halibut, sea bass (Session 84; buy what's freshest/cheapest) - 1 whole fish — snapper, branzino, or sea bass; 1–1.5 kg (project session) - Coarse sea salt — 3 lbs (if salt-baking)

Block 18 — Again, freshness is the priority: - Firm white fish — cod or halibut (Session 82) - White fish for frying — cod, mahi-mahi, or tilapia (Session 83 tacos) - Salmon fillets — 2 pieces (Session 84 teriyaki) - Branzino or snapper, whole — 2 small fish (Session 85 grill) - Assorted fish + shellfish for bouillabaisse — 2–3 types of firm white fish, plus clams or mussels; ask your fishmonger to save fish bones for the broth

Freshness Indicators — Quick Reference

Fish/Shellfish	Fresh	Not Fresh
Whole round fish	Eyes bright and clear, gills red, flesh springs back	Cloudy eyes, grey gills, ammonia smell
Fillets	Translucent, shiny, no gaps in flesh	Opaque, dull, mushy, strong fishy odour
Mussels	Shells closed or close when tapped; smell briny	Open shells that don't close = discard

Curing Reference — Gravlax

Element	Ratio	Notes
Salt	3 parts	Kosher or sea salt; not iodised (turns flesh grey)
Sugar	2 parts	White or brown
Dill	Generous handful	Fresh only
Optional	White pepper, lemon zest, aquavit 1 tbsp	Aromatics only; not required
Cure time	36–48 hours	Taste at 36 hrs; refrigerate after curing

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