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Seafood 101 – Nose to Tail Whole fish preparation

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 whole fish preparation from your chef and then sit down to two self-cooked seafood recipes to enjoy. In todays’ class bake a whole asian style stuffed fish with carrot and coriander slaw and utilise the off cuts of the fish and roast teriyaki fish wings.

Furi knife specials on the day!

BUNDLE AND SAVE - add the Furi Pro Filleting Knife for $49.99 (RRP $69.99) to your class purchase, from the SHOP along the top menu bar.
Apply discount code Nose-Tail on your cart to your class booking and receive $20 off.
Collect your Filleting Knife on the day.  You can view our full range of Furi Knives in the online SHOP.

Complimentary beverage on arrival.

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


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?

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, 18 Jul 2020
6:00pm (approximately)
$95 per person
Only 1 tickets left
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"