Winner of the 2024 James Beard Award for Restaurant and Professional book of the year. James
Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate
guide to the art of Fish Butchery with expert techniques and groundbreaking recipes that are
an urgent call for action on culinary sustainability. Josh’s multi award-winning debut
The Whole Fish Cookbook created a new blueprint for fish cookery while its bestselling sequel
Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In
this latest book Josh continues to open our eyes to the potential of fish in the kitchen.
Presented in three stunning sections—Catch Cut and Craft—it’s both a challenge to the food
industry to do things differently and a dazzling manual to the eye-popping potential in each
and every fish. Featuring detailed instructions on how to prepare fish—from reverse butterfly
to double saddle—as well as over 40 brilliant recipes for everything from fish sticks to pies
sausage and chorizo Fish Butchery will disrupt challenge and inspire the next generation.
