Mediterranean, under the pines

Mediterranean fish cooking class with Irena Fonda

The fish cooking class is an exceptional experience for everyone who want to discover the secrets of preparing delicious fish and seafood dishes.

When a small group of people gathers beside the sea, under the pines and in an idyllic environment of the Sečovlje Salt Pans, they are welcomed by the host and with a snack. You can expect canapés with fresh Fonda sea bass Carpaccio, seasoned with the salt flower of the Piran Salt Pans and local extra virgin olive oil and canapés with smoked sea bass spread. The exceptional flavours will melt in your mouth and are perfectly paired with a glass of delicious Istrian Malvazija wine and refreshing herbal water. The mix of herbs that make the water particularly fragrant varies from mint, basil, sage, oregano, lemon balm, lemon and more, but always come from the home garden.

The workshop is suitable for everyone, from those who know how to use a ladle and a kitchen knife to those who have never handled them before. The only condition is that you are a fish and seafood lover and want to improve your cooking skills.

An interesting and relaxing day in the company of Irena Fonda

Irena is a molecular biologist who joined her father and brother in setting up the Fonda family fish farm. Today she runs the company, works on international research projects in marine biology and enjoys leading cooking workshops.

At the beginning of the meeting you will learn about the long journey of the Fonda organic fish farm and then soon afterwards you will start with an introduction to seafood preparation. It all starts with fresh, high quality ingredients. You will learn how to identify and buy really fresh fish and how to prepare it. Practice follows. First, cleaning and filleting the fish and preparing a simple but delicious fish broth.

You will learn about the importance of sustainable aquaculture and fishing practices, how to use the whole fish rather than just the fillets, to minimise food waste. Zero waste. Soup is great for this, as it can use up parts such as fish bones, skin and the head that would otherwise end up in the waste. When preparing the soup, you will also discuss how the fish stock is prepared and how to cook fish in a small amount of water.

A sea delicacy created by your own hands

In this 4-hour workshop you will learn about the different ways of preparing raw sea bass – the difference between Carpaccio, sashimi and tartare. Together, you’ll also prepare an entrée of smoked sea bass, mussels or another seasonal starter based on a home-made recipe and fish based on Fonda’s recipe. For example, a salad with blueberries, pear, mandarin and smoked sea bass or spaghetti with sea bass “botarga”.

For the main course, you will prepare a sea bass fillet with seasonal vegetables such as courgettes, asparagus, fennel, carrots, dried tomatoes… or you can choose another option, such as poached fillet or fish in salt. To make your seafood feast perfect, you’ll also be served a home-made dessert made by Irena Fonda. Most of the time its fruit pie, but she favours fig pie, as figs grow on the tree in front of the house.

In a small group you will enjoy complete attention and an authentic culinary experience that will be a good starting point for future gastronomic ventures.