Buy Josh's Whole Class here [ Ссылка ]

Renowned chef and best-selling author Chef Josh Niland believes modern culinary practises yield an average 55% waste—meaning more than half of our fish ends up in the garbage. His highly-regarded restaurant in Sydney puts that figure to shame with only 9% waste (the gills, gallbladder, and pyloric caeca). As you'll learn in this class, Josh and his team have created specific recipes for each part of the fish. From eye chips to liver pâté, they celebrate offal without needing to cover it in sauces and heavy flavours.
Buy the whole class here [ Ссылка ]

Our Masterclass with Josh Niland includes individual chapters on:
- An introduction to the whole fish
- Using the scales
- Using the skin
- Gutting the whole fish
- Using the swim bladder, blood and heart
- Using the collar and fins
- Using the whole head
- Using the liver, roe, stomach, spleen and intestine
And more!

Buy the whole class here [ Ссылка ]

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