Masterclass: The Whole Fish with Chef Josh Niland, Using Fish Scales
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- čas přidán 20. 07. 2024
- Buy Josh's Whole Class here courses.anchoredoutdoors.com/...
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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).
Buy the whole class here courses.anchoredoutdoors.com/...
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!
Buy the whole class here courses.anchoredoutdoors.com/... - Jak na to + styl
rare care and insight for the trade. respect.
Dead set bloody legend this man is !!!
Possibly the best thing I've ever learnt on CZcams. Thank you chef!
To think up CANDIED fish scales… really quite brilliant.
Thank you Josh for taking the time to produce those videos. I love food and fish, you're giving cooking fish a whole new level of appreciating all parts of the fish. Inspiring.
I agree that this is excellent. I got the book too, after listening to your interview with April.
Great content and video, thank you!!!
what a man
Invaluable
Single bevel knife?
Very interesting and smart technique, too bad it was performed on such a shitty fish as Nile Perch...
It is a Mullaway
All of this fish butchery is very interesting but I question the practicality of some of his ideas. I think we’re up against the Law of Diminishing Returns. At what point is the amount of labor spent greater than the value of the finished product? I don’t believe fish scales have enough value to waste any more labor on.
Brilliant, ty ... bit of mixed emotion thinking how much perfectly edible fish I have wasted over the years.
Same here