How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts
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- Опубліковано 15 лип 2024
- At both Fish Butchery and Saint Peter in Sydney, Australia, chef Josh Niland is using methods like aging, curing, and sausage-making in an effort to treat fish more like beef. This philosophy has led him to make dishes like a double yellowfin tuna cheeseburger, a tuna Wellington, tuna kofta, and more.
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Credits:
Producers: Connor Reid, Andrew Morgan
Field Producer: James Brettell
Camera: James Brettell, Tyron Seeto
Sound: Luke Stacey
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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Love that last line “I want guests to leave thinking the only way we’re gonna have that again is if we go back there”. More restaurants need to have that mindset
I went to one of his restaurants thinking the same after the meal was done
Same thought. Very inspiring
When I was young, my family didn't go out to eat often. So my mom would get mad anytime I ordered something I could get at home like mac n cheese or something.
And they’re not doing anything fancy or weird. Just using every part of the animal in a masterful way. It’s all stuff anyone can get. I personally am turned off by all the elitist stuff. Wagyu, truffles, and random rare ingredients they use just because they’re obscure so people assume it’s better, and they can upcharge more.
The mindset is great, but completely ridiculous. Totally unachievable if you're honest with yourself. And why tuna? It's the most boring meat on the planet.
I've been following Josh for a while and am thrilled he's getting some more recognition. Most chefs love to talk about how farm to table and sustainable their menus are, but rarely have the practice to back it up. Someone like Josh is taking an incredibly admirable approach to respecting an animal and utilizing every part of it. He's the real deal, and let's his work prove it. Kudos, wishing continued success
This is a great vid. Pls, pls do more in-depth on the aging and processing. I grew up in San Francisco eating seafood all my life and NEVER saw any fish treatment/recipes like this.
Most people don’t realize that the single most important nutrient present in the food chain is DHA, the type of omega 3 only present in animals. The reason is that DHA converts all photons (or all forms of light) into a DC electric current. Yes all living beings have an electric current in them. So please guys, eat more fish and seafood, it’s the healthiest food on Earth. The best is when it’s eaten raw or very lightly cooked.
Amazing video I used to be a commercial fisherman in Hawaii and also cut fish for the wholesale market. Never seen this technique done ever before. Absolutely amazing I want to move there and eat at that restaurant.
Josh is such an inspiration and a great communicator. Eating at either of his restaurants (Saint Peter and now Petermen) is a delicious and exciting experience.
Finally got to eat at saint Peter a few weeks ago and had high expectations that were totally fulfilled,mind blowing food thoughtfully prepared and perfectly executed.
What an immense pleasure to see somebody talk about his passion in a modern restaurant like this. Can't believe the things he did with the tuna. If I ever come around to be in Australia, this will definitely be a must-see. Amazing video as always, please keep up the great work
Fast forward 20 yrs. These guys are going to run the fine Dining world. Great story and expertise. One of my favorite so far.
Absolute respect from one fishmonger to any other and all that work with seafood.
Huge amount of respect for butchers and cooks that look to use every cut of any animal for a meal.
Wow what skill and unique way to present fish. Big things to come for this guy.
That Tuna Wellington & Tuna Rib Eye Steak is a refreshing take & novel idea.
Brilliantly done, culinary art for sure!
I live around the corner from Fish Butchery. The place is legit amazing to see the chefs in action.
Salivating for the whole video, well done and thanks for sharing.
in case anyone gets him the wrong way:
he is not treating fish as second rate beef or any meat. He is simply inspired by classic meat treatment and use them as a way to create new possibilities.
Josh Niland!!! I would fly to Sydney just to eat at Saint Peter and have every meal at each of his eateries.
That’s a series whole new approaches of cooking fish. I’m impressed.
They essentially turn food into a form of art! That's crazy. 🤯
Josh is a legend, I really really hoping they would show the ice cream he made with part of the eye.
The WHAT?!
@@niktsi He uses the protein from the eye to make an eggless ice cream.
🤮🤮🤮🤮🤮🤮🤮🤮
That's amazing!
@@123peterjackson I've had that here in Stockholm. Incidentally one of the owners of the place happens to be from Australia, now I'm wondering if he used to work at this place.
Wellington looks amazing. Cool to see these techniques.
I have Niland's book, but to see the man at work is a delight!
Josh Niland is the GOAT of the ocean!!
Mmm....Ocean goat
I would love to try every dish on their menu, it looks so tasty 👍
The chef that championed respect for the produce in turn gained the respect and recognition of the culinary world.
Been waiting for this for so long!
Love the chefs determination
His fish fish cookbook is easily one of the most innovative cookbooks to have come out in the last 10 years
Which one of them?
@@morteez_ the whole fish
When he cut into that Wellington and the center was still rare…perfection. Sadly I am 6,000 miles away.
Oh I know. Perfection
WOW. this is phenomenal in the truest definition of the word. i love eating fish so this is an amazing concept. i am so inspired 🐟🐠🐡
Every single dish looks absolutely delicious 🤤
Very likely the most important chef on the planet right now. What he’s done to people’s view on fish and how to maximize yield is remarkable.
Dont understand your reasoning. Japanese chefs have been maximizing yield, aging, etc on fish for decades, amongst other cultures. The US has gigantic food waste compared to other industrial countries. You can take just about any topic (fish, meat, vegetables, etc) and standout as a chef simply by utilizing the ample parts that usually get wasted needlessly.
@@SuWoopSparrow Please share which chefs are doing this in Japan or anywhere else. I'd love to learn more about them. Not sure why you are talking about the US when this guy is working in Australia.
@@thetmac12 It is part of their culture. No need to name any chef. Virtually all of them scrape the meat between the bones of fish, use fish cheeks for grilling, use head and bones for stock. Nothing goes to waste on a fish.
@@SuWoopSparrowyes, others do utilise whole fish in most conventional way eg using leftovers as stock etc. josh goes much further - doesn’t take the simple way - uses all parts of the fish, including the offal bits (liver, gall bladder etc), plus eyes, skin, scales etc to create dishes. He butchers fish in a totally novel way that often mimics meat cuts. Japanese chefs are great, but they do not use fish the way Josh does..
@@le6297if you think the Japanese utilize offcuts only for stock, that's just wrong.
Stomach lining, milt etc.
Liver, eyes, scales is just basic cooking for them really. They even make fish bones into chips.
They even have raw squid fermented in pickled squid liver. ua-cam.com/video/GM4olhsX_ik/v-deo.html
Granted these exotic sounding dishes aren't too widespread, they already have them, just gotta to go to specialized restaurant.
But yes, I do approve of Josh pioneering the utilization of fish offcuts in western style of cooking.
Love Josh Niland so much
One of the best episodes so far.
This is a top quality video, very well made, well done
holy moly that all looked incredible
saw him first watching masterchef Australia. great chef!
Every part looks delicious. Really makes you hungry. Good.
The perception that the best fish is the freshest is so skewed. Fresh fish is great in most applications, but like with beef, aging changes the flavour adds a depth of complexity. As a former chef at high end restaurants, it's great to see aging, and curing become more popular for fish.
absolutely. frozen properly is great. also particulary raw fish you its best to age it a couple fo days (ideally dry againg, but simple fridge aging for a few days also fine and gets some of that too fresh fishiness out of it
effin genius! love fish butchery and this is out of bounds
I loved how they took the tuna bloodline, which is the cut that’s never used for sashimi (too fishy) and turned it into a burger.
Absolutely inspiring!
This is mind-blowing...
Every dish 😋 looks delicious 😋
What professionalism.
😍
For anyone wondering, the cheeseburger is f*cking INCREDIBLE! One of the best burgers I've ever had, easily competes with beef
I live in the suburb next to Mooloolaba, there’s a really nice fish n chip place right next to the dock it’s definitely some of the nicest food in Sunshine Coast
that dry aged tuna rib-eye looks so fantastic!
Genius!!
John Niland can slice anyone in half and he would remain unapologetic about him. Seems like his knife skills are extraordinary.
damn sophia,ur hot
The food looks so delicious
Great video and wonderful information
That was absolutely amazing never seen fish treated this way before!
Wow so cool to see the sister of Angelo Gabriel Trinidad Lara in a video on Eater, I hope to try her food one day
This man is amazing! As a chef myself I never thought of any of these techniques. I’m truly amaze at his talent
Well bei g a chef youve got to see how nasty the tuna burger with cheese is
Bought his book 2 weeks ago "whole fish cookbook" one of the best reading stuff i had in a while 👏
@@BPF80MCar-vi1pg actually it’s quite innovative
You never thought of these things? What restaurant do you work at that I should not worry about going to?
@@dohpe- the usual French way of treating fish is different then what’s this man is doing so your obviously a master chef from watching shorts in the web. I’ve been doing this for 25 yrs and ther is more skill then anything you could ever imagine!
Something to look forward to beside the eshays on my trip to Sydney 😂
brilliant and mesmerizing
Amazing!
Love the way they try to utilize every part of the fish and waste nothing. Everything looks delicious!
I love this restaurants concept! To see something and think you know what it is because it's familiar. But it's not. Because it's done with fish! First restaurant i've seen on UA-cam that I really must go to!
Edit: just saw that it was in Austrailia 🥺
just thought everyone had an unrelated accent?
@Tylorrr honestly, yes. I only paid attention to the main guy talking accent. Here in the U.S. you get people from all over opening businesses so...
Fascinating! (wow) 🐟
I really like fish. It is quite an art and a good business to know about fish.
That Kofta looked ridiculously good
incredible!!!
I'm not a huge tuna steak guy, but I'd definitely try all the dishes I've seen on here 💁🏻♂️
Wow. Just wow.
Everything's RAW!
Daaaamn, I would pay good money to learn how to learn all he knows..... this is tremendous
Los mejores videos !!!
This is my next inspiration of being a head chef
Living legend
excellent video.
why do i feel the urge of trying the fish burger even though i still can't think it's "good", but i wanna be surprised!
My god i love it,i'll be there soon
Amazing!!! Freaking art!
looks so tasty i love fish
Very interesting great video
Great video
Woah. I am curious of the results.
Should have had him on for Prime Time with Ben and Brent! That episode would have been so much fun
in before frenching the bone!
Yum! 😋😋
If you want yo see the best tunas and the best tuna cuisine, you should go to Zahara de los Atunes - Barbate in Cádiz, Spain. Even japanese go there to buy their tunas.
WOWZER WOWZER WOWZER YOU ROCK 🥊
very creative
That kofta looked AMAZING. I would demolish that.
@08:53 that looks so good. Oh my lanta.
She definitely deserves more attention
As someone who doesn't eat fish, his approach to tuna impresses me! I so want to try his dishes!
That wellington looks so crazy.
You mean good kind of crazy?
Me antoje 🤤🤤
saint Peter taught me how to fish on the Peter Dee in Sandringham
Should use one of those vietnamese fish clamps much easier to turn.
pioneer of food, more aussie chefs please
I don't even like fish and this looks good.
Paradise
i would die to work under him . getting a working visa in australia kinda hard
Too damn far. I’m not flying 20 hours.
I would love to work here
Beautiful
Those cinnamon buns look amazing
ayo, that jelly that came out the spine @0:16.