Sydney Seafood School Cooking Class

The Sydney Seafood School operates as the education arm of the Sydney Fish Market, running daily hands-on cooking classes from a dedicated teaching kitchen at Bank St, Pyrmont, adjacent to the fish market's main trading floor. Classes are built around a single seafood theme per session -- options include oyster shucking, whole-fish filleting, sushi rolling, or a broader seafood banquet -- with each class walking participants through two to four dishes over the course of the session, split between raw preparations such as sashimi or ceviche and cooked dishes like pan-seared fish or seafood pasta. The price covers all ingredients, use of kitchen stations, a printed recipe booklet to take home, and a tasting of every dish prepared during the class; it does not include transport to Pyrmont or additional retail purchases from the adjoining fish market stalls. Classes run in English with a professional chef instructor and a class size typically capped at around 12 to 16 participants, allowing for individual guidance at each station. The pace is hands-on rather than demonstration-only, with participants doing their own knife work, shucking, and cooking under supervision. Dietary substitutions such as gluten-free or dairy-free adjustments can usually be accommodated for specific classes if flagged in advance, though shellfish-based classes are unsuitable for anyone with a seafood allergy given the nature of the ingredients. The school sits inside the Sydney Fish Market complex, one of the Southern Hemisphere's largest fish markets, so participants arriving early can browse the retail floor before their class begins.