Relearn fish cooking with The Whole Fish Cookbook by Josh Niland »

New ways to cook, eat and think

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<i>The Whole Fish Cookbook</i> by Josh Niland

The Whole Fish Cookbook by Josh Niland [©Josh Niland]


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?

As we are so aware of its valuable health benefits, fish is the one protein that most of us would like to consume more of. So why, then, do we cook so little of it, and with such a lack of imagination, in our own homes in comparison to meat? Why not fish?

In The Whole Fish Cookbook, acclaimed seafood chef Josh Niland reveals a groundbreaking new way to think about every aspect of fish cookery. With nose-to-tail cooking of animals readily accepted worldwide, Niland has set out to bring that same philosophy to fish.

From sourcing and butchering to dry ageing, curing, and the ultimate crisp-skin pan-fry, he challenges everything we thought we knew about the subject.

Niland suggests that our entire way of thinking about how we process fish needs to be overhauled, with far more consideration given to the elements of a fish that would traditionally be considered ‘waste’. But is this possible?

Well, a lot of the most highly desired and most loved dishes in the world have been born from the utilisation of waste. Whether it is a terrine, sausages or the humble bread and butter pudding, all these dishes were born from that thought, ‘What are we going to do with all this?’

Niland doesn’t see why fish should be any different, and invites readers to explore fish more deeply and at the same time, learn to treat food more sustainably.

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.

‘A mind-blowing masterpiece from one of the most impressive chefs of a generation.’ – Jamie Oliver, chef and author

Here’s one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again — these pages are sure to be worn down quick.’ – Rene Redzepi, chef and author

It doesn’t matter if you cook for a living or just for your friends and family. There’s inspiration for every skill level. And, with a comprehensive section designed to challenge and broaden the knowledge of readers of abilities, including step-by-step imagery on breaking down fish, The Whole Fish Cookbook will bring an approachability to the idea that fish isn’t the smelly, slimy and bony ingredient that strikes fear into all of us, but is rather something that is individual – species to species and piece to piece – each coming with its own characteristics and a method of cookery that suits it best.

Niland believes that understanding the different parts of a fish and the methods of fish cookery thoroughly will put readers in a better place as a cook to harness the potential excellence of every fish. In The Whole Fish Cookbook he invites us to see fish for what it really is: an amazing, complex source of protein that should be treated with the same nose-to-tail reverence as meat.

About the author:
Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016.

In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing.

In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants.

In 2019, his work was also recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category.

The Whole Fish Cookbook is his first book.

The Whole Fish Cookbook by Josh Niland is published by Hardie Grant (Sydney, NSW; Sept 2019; Hb;256pp; RRP A$55). It is avalable from 1 September 2019 at good bookshops. It can also be purchased online via »

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September 05th, 2019
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