Sustainable Seafood Cooking

WHEN: March 2026 - tickets coming soon!

WHERE: Sydney Fish Market

SYDNEY SEAFOOD SCHOOL

WHEN: Date TBA

WHERE: Sydney Fish Market

Discover the vibrant flavours of Australia’s native ingredients in this uniquely local seafood experience at Sydney Seafood School. Guided by expert instructors, you'll learn to cook with ingredients such as finger lime, lemon myrtle, warrigal greens, ooray (Davidson's plum) and pepperberry - paired perfectly with responsibly sourced Australian seafood.
This is more than a cooking class, it’s a cultural journey, offering a delicious insight into Australia’s rich culinary heritage.

Dates:
Tuesday 3 March 11am
Thursday 5 March 11am
Tuesday 10 March 11am
Thursday 12 March 11am
Tuesday 17 March 11am
Thursday 19 March 11am
Tuesday 24 March 11am
Thursday 26 March 11am

*Dates and availability are subject to change, please check Sydney Seafood School’s website for up-to-date availability.

Land & Sea_ Australia's native flavours.jpg

WHEN:

Saturday 7 March 9am
Sunday 22 March 9am

WHERE: Sydney Fish Market

In not much more than an hour, we'll teach you everything you need to know about filleting a fish: what tools you need, what kind of fish to buy, how different shaped fish need different treatments, and a host of essential filleting techniques.
In just over an hour, we’ll teach you everything you need to know about filleting fish: the tools you need, what kind of fish to buy, how different shaped fish require different treatments, and a range of essential filleting techniques to help you minimise waste and maximise flavour.

WHEN:

Friday 13 March 6pm
Wednesday 25 March 6pm

WHERE: Sydney Fish Market

The fish, the whole fish and nothing but the fish. This premium class celebrates a sustainable approach to seafood by making the most of every part of the fish. Learn how to cook whole fish of all sizes - from small and medium varieties to larger fish perfect for sharing.
Discover filleting techniques, how to make rich stock from bones, ways to use lesser-known cuts, and some failsafe seafood recipes. You’ll also learn when and how seafood can be classified as sashimi grade.