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Seafood 101 – The Basics “Filleting and knife skills”

In today’s class everything you need to know about seafood, from cooking tips, to techniques and preparation. Receive a step by step demonstration on the technique of filleting from your chef and then sit down to 2 self-cooked seafood recipes to enjoy. Today cook grilled arrow squid, anchovy mayonnaise and herb brushetta followed by pan fried market fish with red pepper, fennel and tomato salad.

BUNDLE AND SAVE – add the Furi Pro Filleting Knife to your class purchase, apply code Seafood101 and receive $20 off the RRP.  Collect your Filleting Knife on the day.  You can view our full range of Furi Knives in the online SHOP

Enjoy a complimentary beverage in the auditorium during the demonstration with your chef.

Arrive anytime from 2.45pm onwards.  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

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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 in 2017, he was Head Chef at the award winning The Oyster Inn on Waiheke Island.

More about Paulie Hooton

Have a question?

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Date:
Sat, 13 Jun 2020
Starting:
3:00pm
Finishing:
6:00pm (approximately)
Price:
$95 per person
Only 7 tickets left

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Tickets

Seafood 101 - 13 June 2020$95.00
Ticket sales close on
Fri, 12 Jun at 1:00am

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"