USA SHIPPING | Josh Niland's Stainless Steel Fish Weight/Press

The Fish Weight – by Josh Niland

Designed for chefs. Made to last.

Refinement Meets Function

The Fish Weight is a professional-grade stainless-steel tool designed to help you achieve exquisite, restaurant-quality crisp skin fish—effortlessly. Created by chef Josh Niland, this elegant piece of cookware ensures your fillet stays flat, cooks evenly, and develops a perfectly crisp skin, all without needing to finish in the oven.

Purposeful Simplicity

• Perfectly Flat Fillets
  Apply gentle, even pressure for consistent contact with the pan—no curling, no uneven cook. Just beautifully crisp, golden skin.

• Effortless Pan Cooking
  Skip the oven. With even heat distribution and weight, The Fish Weight allows your seafood to cook through entirely in the pan. The weight gently re-circualates the heat cooking the fillet through gently - no flipping required, preventing damage to the delicate fish.

• Beyond Fish
  Use it for pressed sandwiches, vegetables, steaks, or even crispy potatoes. A timeless tool, versatile in any kitchen or BBQ.

Details & Design

• Material: Food-grade stainless steel

• Weight: 1.6 kg – substantial and stable 

• Finish: Mirror-polished base looks beautiful hanging in your kitchen

• Dimensions: 16cm diameter

What Our Customers Say

“The Fish Weight has become a staple in our kitchen. It’s beautifully made, and the results speak for themselves.” – L.B.

“Exceptional quality. We use it every week—for fish, yes, but also for anything that needs that perfect press.” – Peter L.

“Functional and beautiful—this is not a gimmick. It delivers.” – Nhu D.

An Enduring Addition to Your Kitchen

Whether you’re a seasoned cook or passionate home chef, The Fish Weight is more than a tool—it’s an investment in technique, taste, and timeless design.

Limited Release

Available now - this is a small production run—secure yours early.

How to Use The Fish Weight

1. Preheat your pan with a thin layer of clarified butter (or oil of choice).

2. Once hot, place the fish skin-side down into the pan.

3. Position The Fish Weight directly on top of the fillet.

   • For larger fillets, centre the weight over the thickest part.

4. Allow the weight to gently press the fillet into the pan, keeping the skin in full contact with the hot surface.

5. Adjust the weight as needed during cooking to ensure even pressure and uniform cooking across the fillet.

6. Let the heat transfer through the skin and up through the fillet—gently and evenly.

7. No oven required: the fish will cook completely on the stovetop, developing a crisp, golden skin and a tender, perfectly cooked interior.

8. Rest the fish skin side up on a warm plate. Season well with sea salt.