How to reverse butterfly a fish with Josh Niland | Fish Butchery

Fish Butchery is the culmination of Josh Niland's life's work and philosophy. Presented in three stunning sections - Catch, Cut and Craft, this masterclass in sustainability is 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.
Credits:
Producer: Jing Xuan Teo
Videographer: Muhib Faris
Editor: Muhib Faris
#joshniland #fishbutchery #fishrecipe
~ Buy the book: lnk.to/FishButchery
~ Learn to make fish eye ice cream: • Josh Niland's Fish Eye...
~ More from Josh Niland: www.mrniland.com/

[@luisvarona9680]

Best fish processing video I've seen, and I've watched many.

[@peervangeldrop9160]

Great explanation and visuals especially

[@whitemint9027]

Amazing tutorial! I've never butchered a fish before and wanted to make an impressive dish for the Christmas table. It was a success! There are no bones or holes in the fish, and the fish appears to be still whole. Delicious and no fear of bones! Your explanations and tips are so good, I had no trouble following them, even though Im new to this. It will likely become my go-to way to prepare fish for special occasions.

[@chrisnshimye5618]

A master at work!

[@dante7228]

This is awesome! Never seen such a good explanation before.
Only my cats don't like it since there will be nothing left for them 😂

[@carcasscruncher9354]

Well done on the explaining if how to. I would like to know more about the last bit of this video. Like the stomach and other organs how to make something from it.
Im a hunter and angler so i want to utilize every piece of every species i harvest the best i can to honor its life and make it not just for the best parts.
Again, well done mate. I want to do this soon with a walleye. Its in season where im from and filleting the fish the way i was taught seems to be at least a 40% waste of the fish. I thought about using the rest for bait so it doesnt go to waste but if there is a better option id like to know it. So thanks for the post of this. I appreciate it

[@lukaas0073]

Thanks !

[@kendyYus]

For a home cook, this hugely depends whether you could source fresh fish from local trusted fishmongers to be able to harvest all parts of a fish like that.

[@gabrielb426]

Well sh*$... I rinsed. Thank you for the education.

[@GarrettDenton]

an "eyes" cream 😂

[@anoukduarte3984]

Thats why we salt or vinigar, not everyone has acces to fresh fish

[@kathys7283]

@clams_levatino this man is your Australian fish brother from another mother. Peace

[@kathys7283]

@cookingwithclams

[@dimasprajoko]

Butterfly from belly. What the duck is reverse Butterfly. Fancy naming gordon wannabe

[@marlondonnelly8903]

You Butterfly normally from the out side. this is butterflied from the inside, hence “reverse”