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2½ hour class.  Look, Cook & Eat.

In this practical hands on cooking class, learn how to fillet a fish, shuck an oyster, make fresh fish stock, sashimi skills, prepare & cook squid and paua * and optimum fish fillet cooking techniques.  There will also be recipes and a delicious Seafood lunch – start with salt and chilli squid with a cucumber sesame salad.  Ceviche with fresh coconut and lime PLUS freshly shucked oysters with shallot vinegar.

*Subject to availability.

Complimentary beverage on arrival.

Bar open from 10.30am.  Class starts promptly at 11am.


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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Sat, 14 Apr 2018
1:30pm (approximately)
$80 per person

Book this cooking class

How many tickets?


NZ Seafood - 14 Apr 2018$80.00
Ticket sales close on
Fri, 13 Apr at 1:00pm

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"