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.
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.
Well, a lot of fine dining (and of course limited to it only) requires a lot of work to produce the quality of food and bring life to brilliant and creative ideas. Also, Josh is really heavy on the no waste mindset. If it requires more work than so be it. Is this practical for home cooks or standard common restaurants probably not. And at the end of the day some people are thinking about the value in terms of profit 😂 some people push boundaries to push boundaries or to stick to an ideology. Mad respect to him and anyone that goes through such meticulous work for their craft and are willing to push boundaries.
rare care and insight for the trade. respect.
Dead set bloody legend this man is !!!
Possibly the best thing I've ever learnt on RUclips. Thank you chef!
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.
To think up CANDIED fish scales… really quite brilliant.
I agree that this is excellent. I got the book too, after listening to your interview with April.
Great content and video, thank you!!!
Invaluable
what a man
Single bevel knife?
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.
Well, a lot of fine dining (and of course limited to it only) requires a lot of work to produce the quality of food and bring life to brilliant and creative ideas. Also, Josh is really heavy on the no waste mindset. If it requires more work than so be it. Is this practical for home cooks or standard common restaurants probably not. And at the end of the day some people are thinking about the value in terms of profit 😂 some people push boundaries to push boundaries or to stick to an ideology. Mad respect to him and anyone that goes through such meticulous work for their craft and are willing to push boundaries.
Brilliant, ty ... bit of mixed emotion thinking how much perfectly edible fish I have wasted over the years.
Same here
Very interesting and smart technique, too bad it was performed on such a shitty fish as Nile Perch...
It is a Mullaway