Smoked and Preserved Seafood Day

10-12 People
8.00 hours
£ 198.00

Our new Smoked and Preserved Seafood Day is our pilot course suitable for anyone who is interested in home smoking of seafood. A hot smoker will be used as part of the course and basic technical information given about setting up a cold smoker.

Upcoming date:

May 19th 2017

Redeeming a gift voucher? Please do not book below, telephone the administration team on 0207 517 3548 with your voucher number.


06:15am - 14:30pm

Booking course

  • Description
  • Customer comments (0)
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.

Review and leave a comment about the course you had with us.

Comment Now!

Leave feedback about the course

  • 1
  • 2
  • 3
  • 4
  • 5

Thank you. Your review has been submitted.