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    Home / Tools / Home / Fish Butchery

    Fish Butchery

    Code: TT0621
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    01 tokyo tools fish butchery josh niland
    1 195 Kč Measure price:
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    The book Fish Butchery contains detailed instructions for preparing fish and more than 40 great recipes for everything from fish fingers to pies, sausages, and chorizo. 

    Detailed information

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    Product detailed description

    Fish Butchery: Mastering The Catch, Cut And Craft - Josh Niland

    Working with ingredients respectfully means understanding their structure and minimising waste. Traditional fish preparation often ends with up to half of the ingredient being discarded and relies on immediate consumption instead of proper processing. In the book Fish Butchery, chef Josh Niland applies the principles of butchery to both marine and freshwater fish. The publication serves as a detailed technical manual for selecting, descaling, gutting, portioning, dry-ageing and curing fish. Niland demonstrates how precise knife work, moisture control and the ageing process reveal new textures and deep flavours, while making it possible to use every part, from the skin to the offal.

    Details

    Author: Josh Niland
    Photography: Rob Palmer
    Publisher: Hardie Grant
    Year of publication: 2023
    Language: English
    Binding: hardcover
    Number of pages: 272
    Dimensions: 22 x 29 cm
    ISBN: 978-1-74379-846-1

    About the author

    Josh Niland is an acclaimed Australian chef and restaurateur who has gained worldwide recognition for his innovative approach to the sustainable processing of fish. His Sydney restaurant Saint Peter and fish butchery have received international acclaim for introducing dry-ageing techniques and whole-fish processing to modern gastronomy.

    What you will find in the book

    The book provides a detailed analysis of fish anatomy and explains butchery techniques step by step, accompanied by illustrative photographs. It covers the principles of dry-ageing fish, temperature and humidity control, curing methods, and techniques for processing parts that are usually discarded. It includes detailed instructions and recipes focused on aged fish, fish charcuterie, pâté and the preparation of offal.

    Why we chose it

    The book offers a strictly technical and practical perspective on gastronomy, without culinary shortcuts. Niland’s emphasis on precise knife work, control of the material and waste elimination closely corresponds to the functional approach that suits us. This requirement for maximising the use of the ingredient also directly connects with the specialised Japanese knives in our range – from the robust Deba knife designed for breaking down fish, through the slender Yanagiba for smooth slicing, to the versatile Sujihiki for portioning.


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