{"product_id":"fish-butchery-josh-niland-cookbook","title":"Fish Butchery by Josh Niland – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Josh Niland, chef-owner of Saint Peter and Fish Butchery, Sydney\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books, 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Three parts (Catch, Cut, Craft): handling and ageing fish, whole-fish butchery cuts and 40-plus recipes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Serious cooks, fishers and chefs who want to use every part of the fish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781743799192\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFish Butchery is Sydney chef Josh Niland's hardback guide to breaking down whole fish like a butcher breaks down a beast, with step-by-step cuts and more than 40 recipes for everything from fish sausages to pies.\u003c\/strong\u003e It won the 2024 James Beard Award for Restaurant and Professional book, and it's the third of his fish books after The Whole Fish Cookbook and Take One Fish.\u003c\/p\u003e\n\u003ch2\u003eTreat a fish like a side of beef\u003c\/h2\u003e\n\u003cp\u003eJosh Niland changed how chefs around the world think about seafood: dry-handle it, age it, and use far more than the fillet. This book is his most hands-on yet. It lays out the cuts, the tools and the thinking, then shows what a fish butcher can make from parts most kitchens throw away.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's built in three sections. Catch looks at how fish are landed, stored and sold, and what needs to change. Cut is the butchery manual, with photographed step-by-steps for cuts such as the reverse butterfly and double saddle. Craft turns those cuts and offcuts into finished food.\u003c\/p\u003e\n\u003cp\u003eThe Craft recipes are the eye-openers: tuna bresaola, fish frankfurts, rillette, a tuna mincemeat pie and a pâté en croûte, plus a yellowfin tuna rib eye cut and cooked like a steak. The studio photography by Rob Palmer is bold, graphic and genuinely beautiful.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks who already grill fish and want to go further, recreational fishers who land whole fish, and chefs or butchers looking at value-added seafood. Beginners will learn a lot, but this is a deep, ambitious book.\u003c\/p\u003e\n\u003ch2\u003eAbout Josh Niland\u003c\/h2\u003e\n\u003cp\u003eJosh Niland is a Sydney chef who opened Saint Peter in Paddington with his wife Julie in 2016, then Fish Butchery, a fishmonger built around dry-handled, line-caught fish. His debut, \u003cem\u003eThe Whole Fish Cookbook\u003c\/em\u003e, won the James Beard Book of the Year in 2020, and \u003cem\u003eTake One Fish\u003c\/em\u003e followed in 2021.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/143_proud-lifting-snapper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eWord from the docks: this is the book that proves a fish has more cuts than most butchers' windows. The yellowfin tuna rib eye stopped me cold, cut thick off the spine and cooked like a steak, and the photography makes every page look like a gallery. Buy it, then go and buy a whole fish instead of two fillets. Read it with \u003ca href=\"\/products\/the-fishmongers-son-anthony-yotis-cookbook\"\u003eThe Fishmonger's Son\u003c\/a\u003e for everyday seafood cooking and \u003ca href=\"\/products\/meat-anthony-puharich-cookbook\"\u003eMeat: The Ultimate Companion\u003c\/a\u003e for the land-side butchery. Season the grilled cuts with \u003ca href=\"\/products\/butchers-axe-scout-lemon-pepper-seasoning\"\u003eButchers Axe Scout Lemon Pepper\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Salmon-Skin Crackling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe bit everyone bins becomes the bit everyone fights over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Skin from 2 salmon fillets (scraped clean of flesh), fine salt, a pinch of chilli flakes or togarashi, two baking trays, baking paper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePat the skin bone-dry with paper towel and season lightly with salt.\u003c\/li\u003e\n\u003cli\u003eLay it flat between two sheets of baking paper, sandwich between two trays and bake at 180°C for 15 to 20 minutes.\u003c\/li\u003e\n\u003cli\u003ePeel off while hot, dust with chilli and snap into shards over rice, salads or a grilled fillet.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pressing keeps the skin flat so it renders evenly, and dry skin crisps instead of steaming.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Fish Butchery?\u003c\/h3\u003e\u003cp\u003eFish Butchery was written by Josh Niland, the Sydney chef behind Saint Peter and the Fish Butchery shop in Paddington.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Fish Butchery?\u003c\/h3\u003e\u003cp\u003eThe publisher lists more than 40 recipes, alongside step-by-step butchery for cuts such as the reverse butterfly and double saddle.\u003c\/p\u003e\n\u003ch3\u003eIs Fish Butchery good for beginners?\u003c\/h3\u003e\u003cp\u003eIt's approachable if you're keen, with clear photographed steps, but it's an ambitious book best suited to cooks who want to learn real technique.\u003c\/p\u003e\n\u003ch3\u003eIs Fish Butchery a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Hardie Grant Books in 2023.\u003c\/p\u003e\n\u003ch3\u003eIs Fish Butchery by an Australian author?\u003c\/h3\u003e\u003cp\u003eYes. Josh Niland is a Sydney chef, and the book won the 2024 James Beard Award for Restaurant and Professional book.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Fish Butchery?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Fish Butchery was written by Josh Niland, the Sydney chef behind Saint Peter and the Fish Butchery shop in Paddington.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Fish Butchery?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The publisher lists more than 40 recipes, alongside step-by-step butchery for cuts such as the reverse butterfly and double saddle.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fish Butchery good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's approachable if you're keen, with clear photographed steps, but it's an ambitious book best suited to cooks who want to learn real technique.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fish Butchery a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Hardie Grant Books in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Is Fish Butchery by an Australian author?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Josh Niland is a Sydney chef, and the book won the 2024 James Beard Award for Restaurant and Professional book.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824794992692,"sku":"9781743799192","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/fish-butchery-josh-niland-cookbook-front.png?v=1792925405","url":"https:\/\/www.therubhub.com.au\/products\/fish-butchery-josh-niland-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}