Fish Butchery by Josh Niland

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 ground-breaking 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 - and illustrated by
legendary artist and musician Reg Mombassa, 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.

ChefJosh Niland has transformed the way we cook, transport, age and store
fish. His ethical, sustainable and revolutionary approach has received global
recognition, while fellow chefs, marine experts, seafood companies and
fishmongers have applauded and embraced his new philosophy. With wife
Julie, and at age 27, he opened his first restaurant, Saint Peter, in Sydney's
Paddington, in 2016 to widespread acclaim. Two years later, the couple
established Fish Butchery, Australia's first sustainable fishmongerwith a
temperature-controlled ice-free zone where line-caught fish are dry-handled
and cut to order. Josh's pioneering approach, including his revolutionary dryageing philosophy, is covered in his first book, The Whole Fish Cookbook.
Released in 2019, it garnered a swag of chef endorsements and international
awards, including James Beard Book of the Year 2020, and has been
translated into ten languages. The sequel, Take One Fish, was published in
2021

Hardie Grant
On Sale: Oct 17/23
8.5 x 11.1 • 272 pages
9781743799192 • $63.50 • cl
Cooking / Specific Ingredients / Seafood