SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022
Selected for Jamie Oliver's Cookbook Club
Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail.
Josh’s multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.
With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.
About the Author:
Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. He is a multi-award-winning chef, restaurateur and author.
Josh’s first foray into cooking was as early as eight years old. He spent a lot of time at home due to a childhood illness, where his young mind was inspired by daytime TV cooking shows and cookbooks. This interest continued through school, and at age sixteen, he enjoyed his first dining experience at an award-winning Sydney restaurant. With this, the young cooking enthusiast was hooked.
Once qualified, Josh’s professional career began in the kitchens of some of Sydney’s greatest restaurants. While working in the fish section, his respect for the magnificent Australian seafood was matched by his frustration at the volume of waste. He began to create alternative ways to use all of the fish and was encouraged by his mentors to explore his curiosity. The result was an individual and all-consuming approach to cooking fish that didn’t quite fit with any menu at that time.
In 2016, at twenty-seven years old, Josh and wife Julie opened Saint Peter, a small fish restaurant in a Sydney suburb, Paddington. Introducing whole fish cookery, Saint Peter, an Australian Fish Eatery was a highly risky venture. But together on a small budget, the couple managed to create a bustling neighbourhood favourite. Within its first year, the restaurant achieved significant global interest.
Two years later in 2018, the couple opened Fish Butchery, a retail offering located only a few doors away from the restaurant. The one-of-a-kind retail outlet is a temperature-controlled ice-free zone where line-caught, sustainable species of fish are dry handled and cut to order. Josh has pioneered the dry ageing of fish, and his ground-breaking approach to utilising the whole fish has gathered international recognition. Fish Butchery at Home was introduced in 2020 and mrniland.com followed as an online portal for retail and additional opportunities.
Josh’s debut book ‘The Whole Fish Cookbook’ was published by Hardie Grant in September 2019 and received worldwide acclaim.
