"Best purchase I have ever made. I don't know how I coped without my fish weight. The skin on my fish is crispy and the fish is evenly cooked."
The original Fish Weight | Rated 5.0 from 95 verified reviews
Designed by Josh Niland of Saint Peter
Cooking fish should be simple.
The Fish Weight holds your fillet flat so the skin crisps evenly and the flesh cooks through gently, all on the stovetop. No flipping. No oven.
Rated 5.0 from 95 verified reviews
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Solid stainless steel
Rated 5.0 from 95 reviews
You know how it goes.
The fillet hits the pan, the skin seizes, and the whole thing curls up like it's trying to leave. You press it down with a spatula, it fights back, and you end up with rubbery skin and a half-raw middle.
Without the weight
Curled fillets, patchy skin
Only part of the skin touches the pan, so it cooks unevenly. Lighter presses and makeshift weights don't have enough mass to hold the fish flat, and heavy cast iron is bulky and rough on delicate skin.
With the Fish Weight
Full contact, even pressure
The carefully calculated 1.6 kg mass keeps the entire fillet in contact with the pan. The skin crisps and turns golden while the heat travels up through the flesh, cooking it through without a flip.
The Saint Peter method, at home
This is how Josh cooks fish in the restaurant. Three steps, one pan.
Place skin-side down
Start your fillet in a hot pan, skin-side down, and set the Fish Weight on top. The mirror-polished base sits gently on the flesh without tearing or sticking.
Let the pan do the work
Even pressure means even contact. The skin crisps and caramelises against the pan while heat moves gently up through the fillet. Adjust the weight as needed.
Rest and serve
No oven, no flipping. Rest the fish skin-side up on a warm plate, season with sea salt, and serve crisp skin that crackles.
Not just for fish
One solid disc of stainless steel earns its place on the stove, on the barbecue and in the sandwich press you never bought.
- An even sear crust on steaks and chops
- Golden, crisp-skinned chicken on the BBQ
- Pressed and toasted sandwiches
- Smashed, crispy potatoes
- Charred vegetables with full pan contact
- Keeping things submerged in stock or brine
Rated 5.0 from 95 verified reviews
"The fish weight I bought was a gift for my dad (ex-chef). For a man who is usually impossible to buy gifts for, he was almost brought to tears."
"Perfect weight. It is nice and heavy. Not just for fish. Incredible and even sear crust on steaks, pork chops, chicken, and also fish."
"Really enjoying my fish weight in Rose Gold. Have cooked barramundi tail fillets on the BBQ a couple of times and the results have been outstanding."
The original
From the Saint Peter kitchen to yours
The Fish Weight comes from the kitchen at Saint Peter in Sydney, where crisp skin fish is the whole point. It exists because the tool the restaurant needed didn't.
Cast iron is bulky and rough on delicate skin. Saucepans and makeshift weights press unevenly. The Fish Weight is purpose-built, with a unique mirror-polished base that sits gently on the fillet and holds it completely flat without sticking or tearing.
It's a solid piece of food-grade stainless steel, built to last a lifetime, and sold only through Mr Niland.
Questions, answered
Do I need to flip the fish?
No. You cook the fish entirely skin-side down on the stovetop. The even pressure and heat let the skin crisp while the flesh cooks through gently, so there's no flipping and no risk of damaging the fillet.
Can't I just use a saucepan or something heavy from the shed?
You can try, and most people have. Makeshift weights are bulky, press unevenly, or react with food. The Fish Weight is purpose-built: compact, smooth, evenly weighted, and stainless, so it won't rust, react, or tear delicate skin.
Will it stick to or damage the skin?
No. The smooth mirror-polished stainless surface is designed to be gentle on fish skin, preventing tearing and sticking while promoting even caramelisation.
Is it heavy enough to actually work?
Yes. Lighter presses, like most burger presses, don't provide enough downward force, which is why fillets curl. At 1.6 kg (3.5 lb), the Fish Weight holds the fish completely flat while still being easy to lift and move.
What are the specs?
Solid food-grade stainless steel, 16 cm (6.3 in) diameter, 1.6 kg (3.5 lb), with a mirror-polished base. There's a small dimple on the base where the handle has been welded on, which is normal. Available in six finishes.
Crisp skin fish, every time.
One tool, designed by a chef who has spent his career cooking fish, that you'll use for the rest of yours.