Private Mediterranean Fish Cooking Workshop with Irena
92 Ratings
- Live Guide
- Private Tour
- E-Ticket
- 4 hr
With Irena you will learn cooking and preparing techniques that can easily be repeated at home. This is an interactive demonstration: seafood from A to Z: preparing and filleting seabass, a secret of fish soup, preparing mussels (in season only!), seafood pasta, raw fish dishes and seabass by Irena Fonda recipe. You will learn, discover and taste an authentic Mediterranean cuisine.
Itinerary Details
Operated by: An Unforgettable Day at the Fonda Fish Garden
At Irena's cooking class that takes place at Fonda Fish Garden, we will teach you everything you need to know to become an expert at preparing fish and other seafood. Amongst many skills you will learn is the tricky art of how to tell if a fish is fresh, cleaning, filleting and preparing seabass, preparing delicious mussels (in season), making incredible seafood pasta, and how to safely prepare raw fish dishes.
The cooking class begins with a glass of local wine or chilled water with local herbs while you get initiated in the world of fish, including such essentials as how best to freeze and store your fish, and a whole host of others. At our workshop you will cook, learn, and have fun making friends in a small group - and as a perfect end to a perfect day, you will gather under pine trees to feast on a delicious gourmet seafood, followed by a sweet farewell in the form of a seasonal dessert.
The class will be run by Irena, a molecular biologist, a passionate cook and an advocate of the sustainable use of the fruits of the sea.
The cooking class begins with a glass of local wine or chilled water with local herbs while you get initiated in the world of fish, including such essentials as how best to freeze and store your fish, and a whole host of others. At our workshop you will cook, learn, and have fun making friends in a small group - and as a perfect end to a perfect day, you will gather under pine trees to feast on a delicious gourmet seafood, followed by a sweet farewell in the form of a seasonal dessert.
The class will be run by Irena, a molecular biologist, a passionate cook and an advocate of the sustainable use of the fruits of the sea.
