Fish Butchery: Mastering The Catch, Cut, And Craft

Price: $42.00 - $27.10
(as of Feb 21, 2024 23:25:47 UTC – Details)

James Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and ground-breaking recipes that are an urgent call for action on culinary sustainability.   

Josh’s multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen.  Presented in three stunning sections – Catch, Cut and Craft – and illustrated by legendary artist and musician Reg Mombassa, it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation.

From the Publisher

Bestselling Series

Josh Niland, the global authority on cooking with fish, returns with this much-anticipated follow-up to the award-winning Whole Fish Cookbook and Take One Fish. This ultimate guide to Fish Butchery pushes the boundaries of fish cookery through the Catch, the Cut and the Craft.

Intentionality and Sustainability

It is estimated that 50% of the world’s fish that is caught is wasted. This book is an urgent call for the industry to build a more sustainable food system. It intends to disrupt, inspire, challenge and hopefully encourage the next generation to revolutionize how we think about fish.

Breathtaking Insight

Bold and brilliant as it is informative and entertaining, this book provides everything you need to know about sourcing quality, ethically caught fish. Josh questions the status quo and invites us to reimagine our relationship with this precious resource to build a more sustainable food system.

Master the Cuts

Detailed instructions and expert guidance will help you master the tools and techniques of fish butchery. Hone your skills for scaling and gutting fish, as well as for basic filleting, butterflying and beyond.

Groundbreaking Recipes

40 recipes showcase the creative opportunities of using the whole fish, including charcuterie goods like mortadella and chorizo, reinvented classics like tuna Wellington and Bolognese, and even fish-eye ice cream.

Stunning Package and Modern Design

This beautiful design-led cookbook features stunning photography from award-winning photographer Rob Palmer and thought-provoking illustrations from acclaimed artist Reg Mombassa.

Publisher ‏ : ‎ Hardie Grant (October 17, 2023)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 1743799195
ISBN-13 ‏ : ‎ 978-1743799192
Item Weight ‏ : ‎ 3.22 pounds
Dimensions ‏ : ‎ 8.85 x 1.18 x 11.4 inches