Hands-on class learning to fillet and prepare Icelandic cod, Arctic char, and langoustine. Chef teaches traditional and modern preparation methods. Includes market visit to Grandi to select the catch.
The Icelandic Seafood Masterclass is a three-hour hands-on class based in the Grandi Harbour area of Reykjavik, a working harbour district that has become a hub for seafood vendors and food halls alongside its fishing industry roots. The class begins with a visit to Grandi's market to select fresh catch, giving participants a direct look at Icelandic cod, Arctic char, and langoustine before cooking with it. Under a chef's instruction, participants then learn to fillet the fish and langoustine themselves and prepare both traditional Icelandic methods, such as simple poaching and pan-searing, and more modern preparation techniques used in Reykjavik's contemporary seafood restaurants.
The $130 per-person price includes the market visit, all seafood and ingredients used in the class, filleting instruction, and the cooked meal at the end. The hands-on format means participants do the filleting and cooking themselves rather than watching a demonstration, which distinguishes it from a typical seafood tasting tour. The class runs in English in small groups, allowing individual guidance during the more technical filleting steps. Because the class is built entirely around seafood preparation, it is best suited to participants comfortable working with fish and shellfish; those with shellfish allergies should contact the operator before booking, since langoustine is a core part of the class and substitutions are limited given the hands-on filleting focus.
| Price | $130 |
|---|---|
| Duration | 3 hours |
| Address | Grandi Harbour area, Reykjavik |
Weather through the year in Iceland
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Iceland.
Location
Grandi Harbour area, Reykjavik
Highlights
- Market visit to Grandi Harbour to select fresh catch
- Hands-on filleting instruction for cod, Arctic char, and langoustine
- Both traditional and modern Icelandic seafood preparation methods taught
- Small-group format with individual guidance during filleting
- Cooked meal included at the end of the class
Tips for visiting
- Contact the operator before booking if shellfish allergies are a concern, since langoustine is central to the class
- Wear clothing that can get a little wet or fishy during the hands-on filleting portion
- Arrive on time for the market visit, which sets the stage for the rest of the class
- Ask the chef questions during filleting instruction, since the class is capped for individual attention
- Come with an appetite, as the class concludes with eating the seafood prepared
When to visit
Available year-round; morning sessions often align with the freshest catch arriving at the Grandi market.
Accessibility
The class involves a market visit and standing kitchen work in the Grandi Harbour area; travellers with mobility limitations should ask about seating options during the hands-on portion.
Frequently asked questions
Do participants need prior filleting experience?
No, the chef provides hands-on instruction for filleting cod, Arctic char, and langoustine regardless of prior experience.
Is this class suitable for those with shellfish allergies?
Langoustine is a core part of the class, so those with shellfish allergies should contact the operator before booking to discuss options.
What happens with the seafood selected at the market?
Participants select the catch during the Grandi Harbour market visit, then use it in the hands-on filleting and cooking portion of the class.
Is a meal included?
Yes, the $130 price includes the meal made from the seafood prepared during the class.