Take One Fish by Josh Niland – Hardback Cookbook

Take One Fish is a hardback cookbook by Josh Niland, chef-owner of Saint Peter in Sydney, that shows you how to cook 15 kinds of fish from scale to tail across 60 recipes, from raw and fried dishes to whole fish over the coals. It's the follow-up to The Whole Fish Cookbook, which won the James Beard Book of the Year and the André Simon Award.

The whole fish, nothing wasted

Josh Niland changed the way chefs think about seafood, treating a fish the way a butcher treats a carcass and using it from head to tail. Take One Fish narrows that thinking down to 15 fish and shows how far each one can stretch. It even starts at the fridge: get your fish out of the plastic and let it breathe uncovered before you cook.

What's inside

The book is arranged by fish size, from extra-small species like sardines and herring through to extra-large tuna and swordfish. Each fish gets its own chapter with notes on flavour, texture and the methods that suit it, and there are guides to buying and storing fish plus step-by-step photos for butterflying.

Recipes run from easy to elaborate: swordfish cotoletta, tuna mapo tofu, an ethereal raw flounder, crumbed herring with kohlrabi remoulade and red mullet with white poppy chana dal. Fire lovers will stop at the shot of a whole fish turning on a spit over open coals.

Who it's for

Seafood lovers, grill cooks who've only ever done fillets, and confident home cooks ready to tackle a whole fish. Beginners can start with the simpler recipes, and the butchery guides will stretch you as you go.

About Josh Niland

Josh Niland is the founder, owner and executive chef of Saint Peter in Paddington, Sydney, and one of the world's most influential fish cooks. His first book, The Whole Fish Cookbook, won the James Beard Book of the Year and the André Simon Award, and his scale-to-tail approach has reshaped how restaurants handle seafood.

The Rub Smuggler's Verdict

Darryl doesn't hand out nods lightly, and this earns one: fifteen fish, sixty recipes and not a scrap wasted. The page that stops me cold is a whole fish turning on a spit over open coals, skin blistered and glowing. Put it in your basket and you'll never freeze up at the seafood counter again. Pair it with The Fishmonger's Son for home-grown seafood smarts and Seared by Genevieve Taylor for more fire-first cooking. A shake of Butchers Axe Scout Lemon Pepper over grilled fillets never hurts either.

Questions answered

Who wrote Take One Fish?

Take One Fish was written by Josh Niland, the founder and executive chef of Saint Peter in Paddington, Sydney.

How many recipes are in Take One Fish?

There are 60 recipes built around 15 fish, arranged by size from sardines and herring through to tuna and swordfish.

Is Take One Fish good for beginners?

Yes, with a little ambition. There are simple recipes to start with, plus clear guides to buying, storing and butchering fish.

Is Take One Fish a hardback, and how many pages?

Yes. It's a 272-page hardback published by Hardie Grant Books in 2021.

Does Take One Fish cover grilling fish?

Yes. Alongside raw, fried and pan dishes, it includes fish cooked over fire, including a whole fish turned on a spit over open coals.