Josh Niland's Stainless Steel Fish Weight/Press | Pre-order for September
Josh Niland's Stainless Steel Fish Weight/Press | Pre-order for September
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The Fish Weight – by Josh Niland
$125 AUD (Pre‑Order for September) Save $40 as a thank you for pre-ordering
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
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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
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Material: Food-grade stainless steel
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Weight: 1.6 kg – substantial and stable
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Finish: Mirror-polished base looks beautiful hanging in your kitchen
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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 for pre-order now, with delivery beginning September 2025. This is a small production run—secure yours early.
How to Use The Fish Weight
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Preheat your pan with a thin layer of clarified butter (or oil of choice).
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Once hot, place the fish skin-side down into the pan.
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Position The Fish Weight directly on top of the fillet.
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For larger fillets, centre the weight over the thickest part.
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Allow the weight to gently press the fillet into the pan, keeping the skin in full contact with the hot surface.
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Adjust the weight as needed during cooking to ensure even pressure and uniform cooking across the fillet.
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Let the heat transfer through the skin and up through the fillet—gently and evenly.
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No oven required: the fish will cook completely on the stovetop, developing a crisp, golden skin and a tender, perfectly cooked interior.
- Rest the fish skin side up on a warm plate. Season well with sea salt.

