20. April 2018
Acclaimed Chef Josh Niland opened Sydney’s First Fish Butchery
The popular chef behind this new enterprise is Josh Niland, of restaurant Saint Peter, who is hoping to recreate the butchery experience of talking to the skilled butcher about your next meal at home from their fresh produce. Fish Butchery will offer dry handled fish, and is cut to order, mirroring the process used already at Saint Peter. „At Saint Peter, all our fish is handled dry and stored at a very low temperature (0 – 2 degrees celsius) in a static cool room. This process extends the shelf life of most fish species and intensifies the flavour profile which translates in the final cooked product,“ says Josh.
Images: Cody Duncan