ST4 Seabass/Trout Preparation

Competition details (including date and time)

30 minute competition

1 whole gutted sea bass will be provided  to be filleted, trimmed, pin boned and Ciseler.

1 whole gutted trout will be provided by the sponsor to be filleted, skinned, trimmed and pin boned.


Additional information for this class

As no washing facilities are provided scaling of the fish will have been done for you by the fishmonger. If you are not familiar with the word “ciseler” it is the slashing of the skin to stop the fish curling when it is cooked. When pin boning the trout take extra care not to damage the flesh of the fish. All fish to be presented on a stainless steel tray with the bones and waste. 



Arrival Time

Minimum one hour before competition. Please report to Skills Theatre registration when you arrive. 

Equipment Provided

Workstations comprise a stainless steel preparation table and a single 13 amp plug socket, competitors will be expected to supply all other equipment required for their entry.


Hygiene Products


Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Zenith. Cling Film, Foil and Baking Paper will be provided.  

Ingredients Provided

Seabass and Trout will be provided.

What are judges looking for?

To view a copy of a judging sheet for Skills Theatre please click here.


Judges will be available at the Skills Theatre for feedback after the judging has been completed, all competitors should make time to do this.


Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –


Salon Culinaire Awards Ceremony, Live Theatre, The Foodservice Show. If your class finishes before 1230hrs it will be 1400hrs on the day of your competition. If your class ends after 1230hrs it will be 1700hrs on the day of your competition. If you are competing on Thursday  8th March it will be at 1430hrs.


Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S9, the Skills Theatre is located at the back of the hall. If you need drop-off faclilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door S18, which is closest to SkillsTheatre for unloading. There is no faciity to park on the Lorryway, once you have finshed unloading you must immediately remove your vehicle and proceed to the Orange Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, please park in the Orange Car Park and proceed with light Equipment to Skills Theatre Registration.