Short of the famous Tsukiji market in Tokyo, it’s hard to think of a more fitting location for a seafood school than the Sydney Fish Market. Owned and operated by the market itself, the Sydney Seafood School has a simple mandate: to arm students with the knowledge they need to get more pleasure out of the sea’s bounty. In-house classes teach the basics, like the secrets of the very-Sydney seafood barbecue, but it’s the busy program of guest chefs that piques the most interest. Pretty much anybody who’s ever made a name in seafood has fronted a class, and all-star regulars such as Universal restaurant’s Christine Manfield, Malaysian-Chinese maestro Cheong Liew (from Adelaide’s The Grange), and Thai-food virtuoso David Thompson can sell out months in advance. If you’ve ever felt like a tire-kicker visiting markets on your travels, only with no place to cook, these hands-on classes are your remedy. (011-61-2-9004-1111; sydneyfishmarket.com.au; $125 for a four-hour class)
What I Learned
Shiny skin, bright red gills, and a clean ocean smell are the best indications of freshness.
Knowing the difference between boy and girl crabs at Chinese restaurants impresses the hell out of dates.
Before You Go
Take a stroll through the market downstairs; it will put you in the zone.
Where to Stay
The Westin Sydney (011-61-2-8223-1111; westin.com.au; from $577), an easy ride from the city’s fish market.