Masterclass: The Whole Fish with Chef Josh Niland, Using Fish Scales

Buy Josh's Whole Class here courses.anchoredoutdoors.com/...
This video is brought to you by Great Fishing Adventures of Australia! www.australia.com/en/things-t...
Have you considered making Australia your next fishing adventure!?
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/...

[@shriramchenji8526]

Possibly the best thing I've ever learnt on RUclips. Thank you chef!

[@OB-LA]

To think up CANDIED fish scales… really quite brilliant.

[@helmutgottschalk7983]

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.

[@utopiadaniele]

Great content and video, thank you!!!

[@alejandrorubio4424]

I agree that this is excellent. I got the book too, after listening to your interview with April.

[@jordykesteloot860]

what a man

[@piotrpiotr1136]

Invaluable

[@otroflores91]

Single bevel knife?

[@lorbentang8884]

Very interesting and smart technique, too bad it was performed on such a shitty fish as Nile Perch...

[@walker2508]

It is a Mullaway

[@wmtarr886]

Brilliant, ty ... bit of mixed emotion thinking how much perfectly edible fish I have wasted over the years.

[@robb6105]

Same here

[@divadjm]

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.