Chef Josh Niland’s Approach to Zero-Waste Fish Cooking

Chef Josh Niland’s Approach to Zero-Waste Fish Cooking
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Ever wondered if we’re wasting too much when cooking fish? Well, Chef Josh Niland says yes. That’s why in his Masterclass, “The Whole Fish with Chef Josh Niland,” he turns the often-ignored fish head into the star of the show. 

The truth is that he’s got a knack for making the most out of every part of the fish, proving there’s more to it than just filets. So, let’s discuss what you can learn from this class about his zero-waste approach to cooking fish.

Getting Creative with Fish Heads

First and foremost, Chef Josh Niland invites you to rethink fish heads, particularly the eyeballs. While this might sound unconventional at first, he guides you through the process of turning these into something extraordinary. Imagine learning to carefully remove the eyes and combining them with tapioca flour to create unique, crunchy chips. This innovative approach to fish opens up a whole new world of culinary possibilities.

But the lesson doesn’t stop with the eyeballs. Chef Niland will also show you that though the fish head is often discarded, it’s actually a goldmine of flavors and textures. Here, he teaches you how to roast it to perfection, using a mix of familiar and exotic seasonings. You’ll learn to apply spices typically used in roast pork or lamb and experiment with Thai flavors like palm sugar and fish sauce. This part of the class is all about exploring every part of the fish and discovering how to give each piece the respect and culinary attention it deserves.

Exploring the Jowls, Cheeks, and Throat

And it doesn’t stop there! Chef Niland also dives into the lesser-known parts of the fish, like the jowl and cheek. He compares these bits to similar cuts in pork, suggesting some inventive dishes, like fish guanciale (that’s a kind of cured meat). This not only brings out the best in these overlooked fish parts but also blurs the lines between fish and meat dishes.

Then there’s the fish throat, which turns out to be a hidden treasure with its jelly-like texture after cooking. He keeps it simple and delicious, serving the throat on toast with a bit of salsa verde. It’s a straightforward yet classy way to make these parts shine.

Techniques and Recipes Beyond the Norm

Yet what really sets Chef Niland apart is his attention to detail and his knack for reimagining every part of the fish. He’s got a way of showing you how to cut the fish just right, making sure nothing goes to waste. Take the fish tongue, for example – Niland transforms it into a delicious fried delicacy. Hence, his approach is all about minimizing waste and pushing the boundaries of creativity in the kitchen.

Join the Revolution in Cooking

Ultimately, this isn’t just another cooking class. Chef Josh Niland is inviting us to change how we think about food, especially fish. If you’re into this kind of innovative cooking and want to learn more about using the whole fish, his complete Masterclass is the way to go.

Ready to learn more about these techniques and recipes? Check out Chef Josh Niland’s full Masterclass by clicking here. It’s a chance to join a movement towards cooking that’s both more sustainable and more creative. So, get ready for a culinary adventure like no other!

Anchored Outdoors

Anchored Outdoors

Anchored Outdoors is an ever-growing network of fly fishing experts who’ve been brought together by podcaster and fellow outdoorswoman, April Vokey.

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