Fish Butchery, Josh Niland

In Fish Butchery, Josh Niland shows how whole fish can be handled with the same precision as good butchery. The book follows the fish from catch and filleting to processing and the finished dish.

Through the sections Catch, Cut and Craft you get clear techniques, strong photography and more than 40 recipes. You learn to use far more than just the fillets, from classic fish dishes to curing, pies, sausages and chorizo.

A book about better flavour, less waste and more respect for the fish.