Techniques of Fish and Shellfish, first class

Today was the first in a series of three seafood cooking classes I'm taking at the Institute of Culinary Education (this is where I took the pie class as well). I forgot my camera so camera phone pics have to suffice. It was unlike the pie class as in that class we all paired up and each pair made 2 pies. This time we split into 3 groups and each group made 2 things, but I ended up only making one: red snapper baked en papillot with lime beurre blanc. I enjoyed it though and hope I remember some of what I learned, particularly the stuff about filleting and cutting whole fish. ( See some pics. )