The Whole Fish Cookbook: New ways to cook, eat and think

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This cookbook specializes in preparing freshwater game fish and features 50 modern recipes for dishes and accompanying sides. Readers loved the section on sauces as it offers a lot of variety and flavor. The sauces can also be used for just about anything. However, there were some comments on how the book does not include the total prep and cook times for the recipes. We all should be eating fish more often. It’s a healthier source of fat because fish and seafood contain omega 3 fatty acids which are good for the heart. But don’t worry; if you don’t know how to cook fish and seafood beyond frying them to pieces, a good fish cookbook will show you other more flavorful ways to prepare the ingredients. To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' - Bo Bech, chef and author

More textbook than a recipe collection, this book will appeal to professional chefs looking for creative techniques in fish butchering. There’s great information in cleaning fish and utilizing parts of the fish not commonly used for eating, like innards, fish bones, and scales. There’s also a section that shows you how to dry or age the fish prior to using it in a dish.

Eager to try a lighter, fishier twist on one of my childhood favourites, I whipped up a batch of Niland’s fish sausage rolls. The filling was made from trout, scallops and white fish whizzed in a food processor, then combined with grated onion, chopped parsley, white pepper, salt, fennel seeds and nutmeg. This filling was wrapped in puff pastry and generously egg-washed before baking. Served hot or eaten cold the next day, not only were they delicious and easy, but a great way of using up smaller scraps of fish. 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. 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? There's no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' - Matty Matheson, chef and author Bring the water and fine salt to the boil in a large saucepan over a high heat. Add the corn, cover and cook for 4 minutes, or until tender. Cool completely, then strip the husk from the corn, brush the kernels with 30 ml (1 fl oz) of the olive oil and season with sea salt.

Although some ingredients are difficult to find we have been using this book a lot. Instead of focusing on the recipes, we have been using some of the techniques that Josh uses at Saint Peter Restaurant. But this doesn't mean that we haven't tried some of the recipes in this book. In fact, we love some of them like Saint Peter's Fish Soup, Swordfish Bacon & Egg English Muffin, and Fish & Chips. Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. In his introduction, Niland mentions that he has written this book for his fellow culinary professionals as well as home cooks, and there are definitely points where I felt I was in over my head. But if you’re an adventurous fish lover ready to take your appreciation to the next level, The Whole Fish Cookbook will open up a whole new pescatarian world for you. The recipes are inspired by regional and traditional cuisines. Instead of photos, beautiful illustrations accompany these recipes. There’s a section on culinary techniques and another one covering flavored butters, sauces, and spice mixes to complement the featured dishes.

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Once the vegetables have coloured slightly and are beginning to soften, return the fish frames to the pan. Add enough cold water to just cover the ingredients. Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. Throughout this book, you'll find a lot of texts besides the recipes including a foreword from Australian food writer Pat Nourse, and articles covering topics such as the reasons why we don’t currently cook more fish at home, sourcing fish, storing and dry-aging fish, fish butchery and treating fish in the same way as meat, curing fish, using fish offal and ‘fishues’ i.e. issues with fish. Fish scales are wonderful little vehicles for flavour. On the opening menu at Saint Peter we fried red mullet scales and seasoned them with vinegar powder and ground fennel seeds, then sprinkled them over the top of a salt-roasted pumpkin. Texture is so important with softer ingredients like this and fish scales, if used in a considered way, can be a creative, delicious way to provide it.