Overview

WINNER OF THE 2024 JAMES BEARD AWARD FOR RESTAURANT AND PROFESSIONAL BOOK OF THE YEAR 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.

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9781743799192

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Reviews

"""Fish Butchery showed me how to be more resourceful in the kitchen, and that there's more to good seafood than fillets. - Genevieve Yam, Bon Appétit ""If Éric Ripert's Seafood Simple is an entry point into pared-down preparations of fish, Josh Niland's Fish Butchery is its renegade counterpart. In his cooking, Niland has emphasized sustainability--not to replace flavor, but to supplement it."" -Tori Latham, Robb Report ""In his new and very instructional cookbook, the James Beard Award-winning author Josh Niland breaks down the break-down of all manner of aquatic yumminess, and shares recipes too: fish bacon and hot-smoked fish pie, you have my attention."" -CJ Lotz Diego, Garden Gun ""It will teach you everything you need to know about catching, butchering, and ultimately crafting the perfect meal using 15 different species of fish, each with fascinating potential to be used in creative ways. By the time you're done, you'll be raring to put your newfound knowledge to the test and take your culinary skills to the next level."" -Andrew Peloquin, WERD"

"""In his new and very instructional cookbook, the James Beard Award-winning author Josh Niland breaks down the break-down of all manner of aquatic yumminess, and shares recipes too: fish bacon and hot-smoked fish pie, you have my attention."" -CJ Lotz Diego, Garden Gun ""It will teach you everything you need to know about catching, butchering, and ultimately crafting the perfect meal using 15 different species of fish, each with fascinating potential to be used in creative ways. By the time you're done, you'll be raring to put your newfound knowledge to the test and take your culinary skills to the next level."" -Andrew Peloquin, WERD"

"""If Éric Ripert's Seafood Simple is an entry point into pared-down preparations of fish, Josh Niland's Fish Butchery is its renegade counterpart. In his cooking, Niland has emphasized sustainability--not to replace flavor, but to supplement it."" -Tori Latham, Robb Report ""In his new and very instructional cookbook, the James Beard Award-winning author Josh Niland breaks down the break-down of all manner of aquatic yumminess, and shares recipes too: fish bacon and hot-smoked fish pie, you have my attention."" -CJ Lotz Diego, Garden Gun ""It will teach you everything you need to know about catching, butchering, and ultimately crafting the perfect meal using 15 different species of fish, each with fascinating potential to be used in creative ways. By the time you're done, you'll be raring to put your newfound knowledge to the test and take your culinary skills to the next level."" -Andrew Peloquin, WERD"

Author Information

Chef Josh 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 26, 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 fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach, including his revolutionary dry-ageing 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, while the sequel, Take One Fish, was published in 2021. Josh was awarded Chef of the Year at the Good Food Guide awards 2024.    

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