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2½ hour class.  Look, Cook & Eat.

Making sustainable dining choices means trying new species and making the most efficient use of the whole fish including cheeks, tail, wings, bones…..and all. Ease in to the ‘nose to tail’ experience with our brand new class. Your chef will show you how to make incredible dishes with every piece of the fish.   Start with salt and pepper spiced snapper wings, green onion, sweet and sour sauce.  Followed by chargrilled hapuku belly, freshly made chimichurri served with a grilled corn and tomato salsa.  PLUS miso and ginger baked salmon tail with a carrot, nori and coriander sesame slaw.

Complimentary beverage on arrival.

Bar open from 6pm.  Class starts promptly at 6.30pm.


Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef


Paulie Hooton

The Seafood School’s head chef, Paulie Hooton, has more than 25 years’ experience working in some of New Zealand’s most iconic restaurants. Before joining the Seafood School, he was most recently Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

Have a question?

If you have any questions, please complete this form and we'll be in touch soon. For urgent enquiries please include your phone number, or call the office on 09 379 1497 (office hours are Mon-Fri, 8:30am - 6:00 pm).

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Tue, 10 Apr 2018
9:00pm (approximately)
$80 per person

Book this cooking class

How many tickets?


Nose to Tail - 10 Apr 2018$80.00
Ticket sales close on
Mon, 9 Apr at 12:00pm

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"