Artisan Conserves: Fish and seafood
Course Description
Artisan Conserves: Fish and seafood is an intensive, full-immersion, hands-on culinary course that focuses on the ancient craft of fish and seafood conservation. Being an introductory food transformation and preservation study program designed for professionals and non-professionals, Artisan Conserves: Fish and seafood goes deep into the subject and covers all aspects of food conserving. The course's objectives are understanding basic science principles of food preservation, ranging through the whole food conserve making process in detail, and enjoying some of the final products.
We spend a total of 5 days in our laboratory, intensively working and learning together for over 35+ hours. ACS provides a study method allowing innovation and evolution based on tradition, solid technical principles, and scientific knowledge.
Along with the theory lessons and during the hands-on sessions, the school pledges to enhance your learning process by adding raw product tastings and cooking demos.
This course happens twice a year, and although every edition covers the same subjects, the marine products available for each edition change substantially. The first edition opens at the end of the winter and the early spring, it captures a moment during the year when the availability of octopus and cuttlefish is at a maximum, and almadraba tuna fishing begins. The second edition happens at the climax of summer when bluefish are abundant, and anchovies, sardines, clams, and mussels are at the top of the season.
Our facilities provide an ideal environment for learning traditional formulas, practicing fundamental techniques, and developing conserves.
While we focus on food-preserving techniques and formulas, our chefs cater lunches and dinners inspired by fish and seafood conserves. Using some of the products made during the lessons, you can learn how to integrate them into menus.
Course available dates
September
 2024
From September 8th to September 14th
Course objectives
- 5Learn basic science concepts for fish and seafood conservation.
- 5Learn how to select top quality products for conserving.
- 5Learning about seasonality, and sustainable fishing practices.
- 5Learn how to filet and process fish and seafood for conserving.
- 5Learn how to make conserves using salt, sugar, acid, and oil.
- 5Learn concepts and techniques for fermented conserves.
- 5Learn how to select and use ingredients, additives, spices and flavorings for conserving.
- 5Learn fish and seafood canning and jarring.
- 5Learn how to select the proper containers for each conserve.
- During the course, you will also:
- 5Receive a complete course manual, printed and in pdf
- 5Receive ACS Notepad and pens, along with a Custom ACS work shirt, apron, and a hat
- 5Taste several conserves made by local artisan producers
During this course we will make:
- FISH WE WORK WITH (SEASONAL)
- 5Mediterranean large pelagic: tuna, swordfish, bonito, mackerel
- 5Mediterranean forage fish: anchovies, sardines, herring
- 5Demersal: Cod, ray, eel
- 5European bass (Branzino)
- 5Red mullet
- 5Trout
- 5Salmon
- 5Octopus
- 5Snapper
- 5Grouper
- 5Bivalves: Mussels, clams, scallops
- CONFIT FISH
- 5Cod confit
- 5Olio cottura
- 5Fish rillettes
- SALTED FISH AND FISH CHARCUTERIE
- 5The world of cod
- 5Fish sausages
- 5Tuna prosciutto / mojama
- 5Gravlax / gravadlax
- 5Bottarga / huevas curadas (salted roe)
- 5Fish pâtés and terrines
- FISH SAUCES
- 5Shrimp base stock
- 5Shrimp bouillon cubes
- 5Garum
- 5Worcestershire style sauce
- 5Sardella
- PICKLED FISH
- 5Escabeche
- 5Sarde in saor
- 5Marinated anchovies and herring
- SMOKED FISH
- 5Smoked salmon & trout
- 5Smoked mussels
- 5Salmon bacon
- 5Smoked swordfish
- CANNED AND JARRED FISH & SEAFOOD
- 5Tuna, mackerel, sardines, anchovies
- 5Clams, mussels, octopus
We will also learn how to make:
- 5Oil infusions: hot and cold
- 5Mayonnaise
- 5Condiment sauces
- 5Two breads, including a sprouted grain bread
Course duration & itinerary
Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alicant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 08:00 h to 16:00 h, with a short pause for lunch starting at 12:30 h. On the last day, Saturday, we have departure day, when students travel to the airport or train station.
Day 1
Sunday
Arrival day.
Day 2
Monday
Introduction lesson to the course. Science of food conservation. Confit fish. Cod confit. Olio cottura. Fish rillettes.
Day 3
Tuesday
Salted fish. The world of cod. Fish charcuterie. Fish sausages. Tuna prosciutto mojama. Gravlax / Gravadlax. Bottarga / Huevas curadas (Salted egg).
Day 4
Wednesday
Fish sauces. Shrimp base stock. Garum. Worcestershire style sauce. Sardella. Pickled fish. Escabeche. Sarde in saor. Marinated anchovies and boquerones.
Day 5
Thursday
Smoked fish. Smoked salmon & trout. Smoked mussels. Salmon bacon. Smoked swordfish. Canned and jarred fish. Tuna, mackerel, sardines, anchovies.
Day 6
Friday
Morning visit to local farmers market. HACCP and production facility review.
Day 7
Saturday
Departure day.
Arrival Day
Night at the hotel.
Introduction lesson. Science of food conservation. Confit fish.
On the morning of Introduction day, we will start with a theory lesson that goes on to explain basic food conserving concepts, then get deeply immersed in the science of food conservation. Food science is a subject we examine every day of the program as we produce different types of conserves. We will then stop for a quick lunch, during which we will taste some fish and seafood conserves. After the lunch break, we will resume activities by making our first conserves, focusing mainly on the confit technique. After the lesson, we will have a short break, followed by dinner prepared by our chefs.
Science lesson.
Night at the hotel.
Salted fish. Fish charcuterie.
On the morning of our second hands-on day, we start by processing salted cod and talking about the incredible history and industry of this magnificent fish. Depending on the season the course happens on, produce will vary. We will produce several fish and seafood charcuterie products: sausages, tuna mojama, gravlax, bottarga, fish pâtés, and terrines. We will pause for lunch, after which we will resume activities by finishing production. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.
Fish charcuterie.
Night at the hotel.
Fish sauces. Pickled fish.
On the morning of the third hands-on day, we start by processing fish for fish sauce making. Depending on the season the course happens on, produce will vary. We will produce fish bases that are to be incorporated in cooking. We will pause for lunch, after which we will resume activities by making several pickled fish preparations. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.
Night at the hotel.
Smoked fish. Canned and jarred fish.
On the morning of the fourth hands-on day, we start by processing fish for canning and jarring, at the same time we set up our smoker and start smoking fish. We will pause for lunch, after which we will resume activities by finishing the production for the day. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.
Canned and jarred fish.
Night at the hotel.
Market visit. HACCP and production facility review.
On the morning of our last hands-on day, we start with an early visit to the local Alicante market, where you can witness hundreds of Spain’s culinary treasures. Depending on the season the course happens on, available produce at the market will vary. We will also visit a well-supplied wine shop. The group returns to school for lunch, after which we will resume activities by having a lesson on HACCP and how an artisan fish and seafood producing facility can and should be set up. We will also have our last Q&A session. At night we all go out to dinner at a local venue where we will celebrate the closure of a fantastic week we’ve spent learning together. Just before dinner, we will honor our students with the ACS course awards, after which we will give out the course certificates.
Final Q&A with the instructor chef.
Certificates and awards are given to participants.
Night at the hotel.
Departure day
After having breakfast at the hotel, you can relax and enjoy the local amenities until our transport takes you to the Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station). For those with late departures, we offer a complimentary light lunch.
Course price
€2,750.00
All the following are included in the price:
- NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private motor-coach.
- NFull room and board for the duration of the course. All meals are included, with water and wine .*
- NAll lessons, theory and practical, as described in the itinerary.
- NCourse booklet/manual, note pad and pens.
- NCustom ACS work shirt, apron and a hat.
- NAll course work materials.
- NAccess to School’s online community.
- NOne dinner out at a local restaurant.
- NCertificate of course completion.
* All wines are local, selected by our resident sommelier. Wines are served at dinner according to European hospitality customs.
What is not included in the price?
- MTravel insurance.
- MAirfare and any travel expenses not stated in the itinerary.
- MPersonal expenses and shopping during the course, excursions, visits, outside dinning.
The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.