Carnarvon | Tuesday 25 August 2026
From Ocean to Plate
The Hands-On Fish Filleting & Smoking Workshop gave guests a closer look at the skill, technique and stories behind the Gascoyne’s seafood culture.
Guided by experts, participants learned how to fillet fish with confidence before exploring traditional smoking techniques using native ingredients and Indigenous knowledge.
The workshop combined practical skills with cultural and culinary insight, helping guests better understand the connection between the region’s coastline, seafood and food traditions.
Hands-on and deeply connected to place, the experience offered a different way to discover the Gascoyne through its seafood.
Experience Highlights:
- Learn fish filleting techniques
- Explore traditional smoking methods
- Native ingredients and flavour profiles
- Insights into regional seafood culture
- Tastings and shared culinary experience
Event Details:
Time: 6:00pm – 8:00pm
Investment: $120 per guest
Capacity:
Strictly limited to 20 guests.