Josh Niland on cooking with fish sperm and serving up trout head Christmas pudding
The Australian chef and innovator is on a mission to change fish cooking. He tells Emma Henderson why there’s more to preparing seafood than just adding a garnish
Your book ‘The Whole Fish’ has been called groundbreaking – did you expect such a positive reaction?
Not at all, I knew there was some interest in our work based on the photos that I put on my Instagram, but I didn’t have any clue that it would be received with such enthusiasm so broadly. To meet people throughout Australia, UK and America recently and hear them speaking so positively about the book still gives me goosebumps.
Where did you learn to use fish so creatively?
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