Our SMOKE, CURE AND SALT WORKSHOP is perfect for anyone interested in curing, salting and home smoking of seafood. We will talk through the essential information required when preparing and eating raw or cured seafood for dishes including ESCABECHE, GRAVADLAX, CEVICHE AND HOT SMOKING. You will prepare a number of species of fish and shellfish and more to taste. The day comes with a recipe pack to take away.

Join us for an early morning escorted visit of the market with our team looking at species ID and quality assessment, followed by a smoked fish breakfast.
 

Our smoking expert - retired fishmonger - Ken Condon - will talk about cold smoking of fish, followed by a demonstration (and an opportunity to try it yourself) on how to slice a side of smoked salmon.

There will be a short talk about technical aspects of preserving fish and preparation of seafood for smoking followed by a hands-on seafood preparation session.

After coffee we then move onto HOT smoking seafood and these will be served with a number of dressings and sauces.

A number of dishes will be prepared as part demonstration and part hands on - DEPENDING ON AVAILABILITY ON THE DAY, these could include:

Gravadlax (salmon)

Sousing (mackerel)

Rollmops (herrings)

Ceviche (Razor clams or scallops)

Escabeche (seabass)

You will create SPICY SMOKED FISH COUSCOUS for lunch along with other dishes prepared during the day.

We will have details of small and large smokers available and will talk about how to assemble your own!

 Timings

This is a 8 hour Course  - Course Size  10-12 People - Course Times   06:15am - 14:30pm

 Techniques covered

We will talk through the essential information required when preparing and eating raw or cured seafood for dishes including ESCABECHE, GRAVADLAX, CEVICHE AND HOT SMOKING. You will prepare a number of species of fish and shellfish and more to taste.

 What to Expect

Join us for an early morning escorted visit of the market with our team looking at species ID and quality assessment, followed by a smoked fish breakfast. Our smoking expert - retired fishmonger - Ken Condon - will talk about cold smoking of fish, followed by a demonstration (and an opportunity to try it yourself) on how to slice a side of smoked salmon. There will be a short talk about technical aspects of preserving fish and preparation of seafood for smoking followed by a hands-on seafood preparation session. After coffee we then move onto smoking seafood and these will be served with a number of dressings and sauces. A number of dishes will be prepared as part demonstration and part hands on, these could include: Gravadlax (salmon), Rollmops (herrings) Ceviche (Razor clams or scallops) and Escabeche (seabass). Some of these will be enjoyed for lunch with a glass or wine and some to take away. We will have details of small and large smokers available and will talk about how to assemble your own!

 Who should attend

Those who are interested in experimenting with different flavours and textures with seafood.

 What you take home

All the seafood and dishes that you have prepared. Recipe pack via email.

 Can I buy fish?

Always - there is plenty to purchase on the market, you just need to bring cash and a cool bag. A handful of merchants take credit cards.