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SEAFOOD 101 – Filleting and Smoking with FREE cookbook ‘The complete NZ Seafood Cookbook’

3 hour class. Join us today in a hands on class to learn the techniques of smoking and filleting and making fresh fish stock.  You will receive a step by step demonstration on the techniques before you practice yourself with guidance from your chef, then sit down to a delicious seafood meal of market fresh smoked fish (trevally/ terakihi/kahawai ) bruschetta, burst tomatoes and herbed crème fraiche. PLUS smoked shellfish, miso butter,  coriander and carrot slaw.

All class attendees receive a free copy of our cookbook:   https://aucklandseafoodschool.co.nz/shop/complete-new-zealand-seafood-cookbook/

Complimentary beverage on arrival.

Bar open from 2.30pm.  Class starts promptly at 3pm.

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

Your Chef


John Campbell

John Campbell trained in New Zealand before travelling to Sydney and through Asia, surfing whenever there were waves. He landed in London and worked in restaurants and hotels while gaining a certificate in Advanced Cookery at Westminster Catering College.

More about John Campbell

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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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Sat, 27 Apr 2019
6:00pm (approximately)
$100 per person
Online bookings now closed For last minute booking enquiries please contact us on 09 379 1497.

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"