Loading Events

THE SMOKED FISH STORY – SPECIAL WINTER PRICE!

2½ hr class.  

Now $60 per person. There’s more to smoked fish than salmon and kahawai! Join us in tonight’s class to learn different smoking techniques and flavour combinations.  As well as learning about the different species perfect for smoking, your chef will share recipes, tips and ideas which you will then go on to cook yourself before sitting down to a delicious meal of freshly smoked seafood, seasonal salads accompanied by fresh bread and dips. Tonight try your hand at smoking your own fillets and then create a delicious smoked fish linguine with cherry tomatoes, corn and Italian parsley followed by a tasty smoked fish and potato salad and enjoy a tasting of whipped smoked eel and toasted ciabatta.

Complimentary beverage on arrival.

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

Special price applies to new bookings only – does not apply to those already enrolled in the class. No further specials apply.

 

 

 


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

Your Chef

title=

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).

  • This field is for validation purposes and should be left unchanged.

Back to all Classes

Date:
Thu, 2 Aug 2018
Starting:
6:30pm
Finishing:
9:00pm (approximately)
Price:
$60 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"