Renowned chef and best-selling author 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).
Our Online 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
If you’re a member, you’ll find this class in your Masterclass dashboard.
Not a member? You can purchase the rest of this class here.
Thank you to Great Fishing Adventures of Australia for making this free chapter possible!