Scale to Tail: The Whole Fish with Josh Niland — WildFed Podcast #105
In this episode:
Josh Niland | Australian chef and restaurateur
Podcast discussion:
Introducing Josh
The world of fish cookery
Best practices for making the most of your catch
On dry-aging fish
How to store fish at your house
Where to find Josh
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Episode Resources:
Meet Josh Niland
Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. In 2016 at the age of 27 and alongside his wife Julie, he opened his first restaurant, Saint Peter, in Sydney's Paddington 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. It has also been translated into seven languages.