Josh Niland

Josh Niland is the chef and owner of the Saint Peter restaurant in Sydney. In 2018, he opened The Fish Butchery, which sells dry-aged, cured and smoked fish and offal. In 2019, he published his first book, The Whole Fish Cookbook. The groundbreaking book was an immediate success. In 2020, he went on to win the James Beard Award for the "Restaurant and Professional" category, as well as the James Beard Award for Cookbook of the Year.
Watch Intro Video

Preview Chapter

"Our entire way of thinking about how we process fish needs to be overhauled, with far more consideration given to the elements of a fish that would traditionally be considered 'waste'. Is this possible? Well, a lot of the most loved dishes in the world have been born from the utilisation of waste. Whether it is a terrine, sausages or the humble bread and butter pudding, all these dishes were born from that thought, 'What are we going to do with all this?' I don't see why fish should be any different."

Course curriculum

  • 1

    Before You Start

    • Some Important Notes

  • 2

    Chapter #1

    • Getting Started

    • Test your learning

  • 3

    Chapter #2

    • Using the Scales

    • Test your learning

  • 4

    Chapter #3

    • Using the Skin

    • Test your learning

  • 5

    Chapter #4

    • Gutting the Whole Fish

    • Test your learning

  • 6

    Chapter #5

    • Using the Swim Bladder, Blood and Heart

    • Test your learning

  • 7

    Chapter #6

    • Using the Collar and Fins

    • Test your learning

  • 8

    Chapter #7

    • Using the Head

    • Test your learning

  • 9

    Chapter #8

    • Using the Liver, Roe, Stomach, Spleen and Intestine

    • Test your learning

  • 10

    Congrats! Here's what's next...

    • Course Completion Certification, Resources and More

Groundbreaking Knowledge

From award-winning chef and author Josh Niland.


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