Fish Butchery: Mastering The Catch, Cut And Craft

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.

About the Author

Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Sydney, Australia to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood with his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia's first sustainable fishmonger. In 2019, his work was recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.