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
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
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. th-cam.com/video/GM4olhsX_ik/w-d-xo.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.
@@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.
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
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 TH-cam that I really must go to! Edit: just saw that it was in Austrailia 🥺
3:04 Before I start this vitriol: this place is incredible and I wish I lived in Sydney to try it. But, why did it become the norm to stack burgers so high I need to unhinge me jaw like a python or deconstruct it to eat it. Just give me two normal height burgers, or a wide boi. It doesn't impress me now when I see it, just looks like work to eat especially if it's on the go
If anyone has any interest in fish preparation techniques or a new ethos for seafood I ENTIRELY recommend that you purchase his first book "the whole fish cookbook" I've given it multiple times as a gift to fellow cooks and they're always blown away by the contents of the book
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.
I didn't actually see him mentioned it, if his fishes killed and processed with ikejime. The tuna colour looks very dark and oxidizes compared to Japanese sushi Tuna.
All those years of study to make a doble burger with bbq sauce?noone can taste throught that amount of fat, vinegar sugar and salt. Might as well use lentil burgers. Edit: watched the whole video. What a food culture o_O
But why would you use a beautiful fish like this to make it into a burger and put cheese on top? Much prefer the Japanese way of treating fish. But I have no doubt that every dish at this place tastes amazing, just find the burger weird haha
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
Absolute respect from one fishmonger to any other and all that work with seafood.
Fast forward 20 yrs. These guys are going to run the fine Dining world. Great story and expertise. One of my favorite so far.
Huge amount of respect for butchers and cooks that look to use every cut of any animal for a meal.
Salivating for the whole video, well done and thanks for sharing.
Josh Niland is the GOAT of the ocean!!
Mmm....Ocean goat
Josh Niland!!! I would fly to Sydney just to eat at Saint Peter and have every meal at each of his eateries.
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. th-cam.com/video/GM4olhsX_ik/w-d-xo.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.
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
Love Josh Niland so much
Wellington looks amazing. Cool to see these techniques.
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.
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
For anyone wondering, the cheeseburger is f*cking INCREDIBLE! One of the best burgers I've ever had, easily competes with beef
The chef that championed respect for the produce in turn gained the respect and recognition of the culinary world.
That was absolutely amazing never seen fish treated this way before!
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
I live around the corner from Fish Butchery. The place is legit amazing to see the chefs in action.
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.
that dry aged tuna rib-eye looks so fantastic!
I have Niland's book, but to see the man at work is a delight!
effin genius! love fish butchery and this is out of bounds
Living legend
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 TH-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...
I would love to try every dish on their menu, it looks so tasty 👍
brilliant and mesmerizing
I really like fish. It is quite an art and a good business to know about fish.
saw him first watching masterchef Australia. great chef!
One of the best episodes so far.
That wellington looks so crazy.
You mean good kind of crazy?
Genius!!
What professionalism.
😍
incredible!!!
The food looks so delicious
Thank you for becoming a chef instead of a serial killer.
@08:53 that looks so good. Oh my lanta.
Love the chefs determination
Everything's RAW!
Should have had him on for Prime Time with Ben and Brent! That episode would have been so much fun
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 🐟🐠🐡
Love the way they try to utilize every part of the fish and waste nothing. Everything looks delicious!
WOWZER WOWZER WOWZER YOU ROCK 🥊
Wow. Just wow.
Absolutely inspiring!
very creative
Me antoje 🤤🤤
That kofta looked AMAZING. I would demolish that.
3:04 Before I start this vitriol: this place is incredible and I wish I lived in Sydney to try it.
But, why did it become the norm to stack burgers so high I need to unhinge me jaw like a python or deconstruct it to eat it. Just give me two normal height burgers, or a wide boi. It doesn't impress me now when I see it, just looks like work to eat especially if it's on the go
Tuna kofta, yes please
2:49 Imagine going through all the effort to make this high quality tuna burger and then putting barbecue sauce on it.
If anyone has any interest in fish preparation techniques or a new ethos for seafood I ENTIRELY recommend that you purchase his first book "the whole fish cookbook" I've given it multiple times as a gift to fellow cooks and they're always blown away by the contents of the book
Paradise
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.
Amazing!!! Freaking art!
in before frenching the bone!
I don't even like fish and this looks good.
As someone who doesn't eat fish, his approach to tuna impresses me! I so want to try his dishes!
excellent video.
A nice clip how to prepare tuna so our grandchildren can see what it was like before it was fished into extinction.
Those cinnamon buns look amazing
Great video
Los mejores videos !!!
i would die to work under him . getting a working visa in australia kinda hard
Too damn far. I’m not flying 20 hours.
Beef Wellington is top notch. Very fantastic menu with a fishy twist.
Beautiful
5:05 that looks raw in the middle. Is that ideal? 🤔
Do you like sushi?
I didn't actually see him mentioned it, if his fishes killed and processed with ikejime. The tuna colour looks very dark and oxidizes compared to Japanese sushi Tuna.
ayo, that jelly that came out the spine @0:16.
that's the marrow
Holy crap, you're doing Aussie content now? Should've done something on those Aussie fish, like the flathead - best fish & chips fish ever.
P.S. it's not a burger, it's a fish stick.
ive had tuna before but id love to try this new fish "chuna"
lol the way americans say 'toona' has always low key disgusted me
here before this goes viral
I want this done to my corpse at my funeral
I'm so hungry now thanks 😳
I wonder what it tastes like with mayo in bread lol
wow
I want to devour that tuna burger
King fish bacon😛
köfte is turkish meat ball.
Where’s the Niçoise salad???
These mfs are geniuses
CHOOOOONA mate
a little piece of me dies everytime they say they are barbecuing something instead of grilling it...
Only the most annoying people care about thing like that.
@@samharris246 has nothing to do with being annoying. I live in Texas. There is a distinct and significant difference between barbecue and grilling
@@etf42meanwhile in Australia….
@@absolutsoda1 i understand there are regional variations of the word.
Absolutely mouthwatering footages with extremely talented people. BUT to keep pronouncing 'tuna' as 'tshyuna' is brutal. Poor fishes.
No matter what you do, or how you treat it; fish will never be beef. Stop trying to make things into something it will never be.
Looks fuckinA.
But why u should put that chees onn that burger patty???!!
All those years of study to make a doble burger with bbq sauce?noone can taste throught that amount of fat, vinegar sugar and salt. Might as well use lentil burgers.
Edit: watched the whole video. What a food culture o_O
How do you know how it tastes?
The literally turns fish meat to other animal meat
But why would you use a beautiful fish like this to make it into a burger and put cheese on top? Much prefer the Japanese way of treating fish. But I have no doubt that every dish at this place tastes amazing, just find the burger weird haha
Anyone know what kind of fat she says she puts in the tuna kofte at 5:47 ?
murray cod fat
Ya no!
besst content
He doesnt see fish as meat or an animal.
Wtf