Izmir fish market and seafood cooking

The morning begins in the fish market at the edge of Kemeraltı, where the chef shows how to judge freshness by the eyes and gills, which fish are in season, and how to talk to the fishmonger. Each team receives a budget and a shopping list and buys its share of fish, greens and lemons.

Back in the kitchen studio, teams clean and fillet the fish under the chef's guidance and cook four dishes: sea bass baked in paper, octopus salad, wild Aegean greens with olive oil and a fish soup. One team takes the meze and the table, so everyone has a job.

The group sits down together to eat what it cooked. The chef talks through what went well in each team's dish, and everyone leaves with the recipes and a note of which fish to buy in which month.