Masterclass: The Whole Fish with Chef Josh Niland, Eating the Head
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- čas přidán 5. 09. 2024
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Renowned chef and best-selling author Chef Josh Niland believes modern culinary practises yield an average 55% waste-meaning more than half of our fish ends up in the garbage. His highly-regarded restaurant in Sydney puts that figure to shame with only 9% waste (the gills, gallbladder, and pyloric caeca). As you'll learn in this class, Josh and his team have created specific recipes for each part of the fish. From eye chips to liver pâté, they celebrate offal without needing to cover it in sauces and heavy flavours.
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Our Masterclass with Josh Niland includes individual chapters on:
- An introduction to the whole fish
- Using the scales
- Using the skin
- Gutting the whole fish
- Using the swim bladder, blood and heart
- Using the collar and fins
- Using the whole head
- Using the liver, roe, stomach, spleen and intestine
And more!
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This guy is on another plain
Thanks for your insight
That's a pretty in-depth dissection of the head. 😉 No parts wasted, love it! The head has always been what we fought over when we were little kids at the dinner table in this household. Doing well down there I hope April. 💛
Same at our place too FWR! In fact I liken the head to the drumstick and thigh on a chicken. To me it’s the tastiest part of the whole fish and when we were kids I always thought the fillets were the inferior tasting parts LOL. People still can’t believe that the eyes are really really nice LOL 😂
Wow! What an eye-opener. Thank you Josh.
I see what you did there 😆
every time I come across a new Niland + fish thing I am blown away, I know this is a couple of years old but it is still good
This Chef is nuts!!! 😍😍😍 Unreal!!!
He’s strait spitting fish facts the whole time so in depth!
This guy is a brilliant chef 🤣
Great information and presentation, thank you.
brilliant, what a valuable lesson!
Thanks for sharing your knowledge chef!
In South indian cuisine, the curry is always cooked with fish head as it adds the main flavour and the bone on head side tastes delicious like a marrow and eyes have a butter like texture.
Very inspiring. Japanese cuisine chefs should become more open minded and learn from Chef Josh Niland!!
Really inspiring and educational. Thank you!
Nice
Anyone recognize the knife? I thought it might be Misono at first but I’m not sure
This Guy is the fish Yoda!
Eyeball with curry is naiseeee
:O
I can't find anywhere a translation of "cooking in 'verges' ". Can someone explain to me what it is ?
Verjuice mate, is a highly acidic juice made from unripened grapes or fruits.
0:52 Bruh, Fish Eye is very tasty, you should save it 🤷
Should try it on humans