Fish Butcher Josh Niland on serving fish eye chips, and using the whole fish | One Plus One

In Josh Niland’s restaurant nothing goes to waste, serving everything from fish eyeball chips, to caramel slices made from fish fat.
He’s on a mission - he wants to teach the world how to get more out of fish, and stop waste, and his efforts have won him praise from around the globe. Nigella Lawson calls him a “genius", and Jamie Oliver says he is “a very clever boy.”
The celebrated chef shows Paralympian Kurt Fearnley around his kitchen, and chats to him about sustainability, surviving childhood cancer, and becoming the first Australian to win the prestigious James Beard Foundation’s Book of the Year Award for his cookbook, The Whole Fish.
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[@reecewithoutherspoon1324]

Never been more intrigued watching a guy carve fish. Partly due to the great job of the reporter as well, altering from the convention-style of reporting to a more 'friendly chat' coming off very naturally. Really enjoyed this one guys.

[@tobylyng]

Couldn't agree more!

[@ReuelTeodoro]

I’ve been really enjoying these. Kurt’s style of interviewing really resonates with me. Or maybe how it edited. I don’t really know what it is but I hope these continue

[@albertattwood8746]

Great interview. Such a humble young man.

[@gitadasgupta7488]

What a wonderful interview, emotional true and covers so much ground! Thank you

[@stanmaroveii2671]

absolute legend. Congrats Josh, you're an inspiration

[@CoreyANurse]

Such an inspirational interview, thanks to Josh and the team @ Saint Peter

[@kassandrajeffery7035]

Have been wanting to give fish butchering a go since seeing Josh do this on Master Chef... So glad I finally found a video with him doing it!

[@ombaomba9287]

Amazing

[@davidwilkie9551]

Exceptional

[@simonmacdonald888]

10/10

[@obasouthafrica8509]

Nice 👌 👋 story ever💪💪💪💪💪💪

[@chicalagata]

❤️ Poland!

[@mcdan7558]

With no film crew at all. Alright so we're just telepathically seeing it.

[@tedstrauss999]

11:13 Wow