Fish Butchery: Mastering The Catch, Cut And Craft

Josh Niland, the author of The Whole Fish and Take One Fish dives deeper than ever before into the possibilities of using fish with the same thoroughness and resourcefulness that is often applied to pork.

At his Sydney, Australia fish shop and restaurants, Niland and his team have developed techniques for using entire fish, “from butchery cuts to dry-ageing, charcuterie and a list of value-added products that can be made” from

• Offal
• Heads and collars
• Organs, 
• Tails, 
• Bones, cartilage, and fins

A series of step-by-step photo sequences address various ways of breaking down and portioning fish, from simple fileting to preparing double saddles and crown roasts, Niland addresses the creation of innovative dishes such as a mortadella prepared from fish trim, smoked milt, cured fish fat, and even a fish-eye ice cream.

This is a singular example of resourcefulness and ingenuity that offers both inspiration and practical instruction. It assumes competency with knife skills commonly expected of restaurant cooks, as well as a commitment to making the most of ingredients.

Hardcover. Color photographs throughout.