The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland

  • Scaling [fish] (page 30)

    from The Whole Fish Cookbook: New Ways to Cook, Eat and Think The Whole Fish Cookbook by Josh Niland

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Notes about Recipes in this book

  • Sweet & sour albacore, radicchio & hazelnuts

    • mekral on March 17, 2023

      The recipe was quite nice and the combination of flavours worked. I made a couple of necessary substitution. I had to use normal tuna instead of albacore tuna, and normal radicchio instead of white radiccio. I think both substitutions are one to one so no problems. That said, there are a couple of points. First, the recipe makes more sweet & sour sauce than necessary and it has an unrealistic time. It says that within four minutes the sauce will reduced up to a certain quantity. However, that was way too little, I needed at least 30 minutes to achieve the result desired. The recipe does not say how long the fish in the oven. It says what the desired temperature the fish needs to achieve, it is still annoying not having some informative timing.

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  • ISBN 10 174379553X
  • ISBN 13 9781743795538
  • Linked ISBNs
  • Published Sep 17 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia, United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

James Beard 2019 - Book of the Year.

James Beard Restaurant & Professional Book of the Year 2019.

ABIA Book of the Year 2019.

André Simon Food Award 2019.

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

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