Award-winning author Josh Niland returns with the ultimate guide to Fish Butchery, with expert techniques and groundbreaking recipes.
Josh believes that there are disciplined practices that we need to follow as, at present, it is estimated that 50 percent of the world’s fish caught is wasted, with the West consuming only the fillet.
Niland intends to disrupt this thinking by showcasing the vast possibilities when fish is treated correctly.
The book is split into three sections; Catch, Cut and Craft, with step-by-step breakdowns of various cuts and recipes for fish dishes that extend the use of one fish further, like fish sausages, burger patties, fish fingers, fishcakes pâté, mortadella, bacon and more.
With stunning Rob Palmer photography and Reg Mombassa illustrations, Fish Butchery is an urgent call to minimise waste and build a more sustainable food system.
