James Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. Josh’s multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. Presented in three stunning sections – Catch, Cut and Craft – it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation.
It is the second book of Josh that I own, and once again it is fantastic. The quality, the knowledge and the way it is presented are truly outstanding.
C
Caza (Australia)
Found this to be such a good book. It has inspired me and has given me a different way of how I prepare my fish. Can’t wait to give it all a try.
M
Mark C. (Australia)
Great book, great cooking tool
Very happy with this great combination
J
Jane C. (Australia)
Waste not want not
Fantastic book on how to use parts of the fish, that I normally wouldn't touch!!
Designed by chef Josh Niland, the Fish Weight delivers restaurant-quality crisp skin at home. Crafted from solid stainless steel, it's built to last a lifetime. The Fish Weight will become your go to for cooking not just fish but charring vegetables, browning steak and golden brown chicken on the bbq or in the pan.
