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.
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.
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.
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
This video came randomly to my TH-cam feed so I clicked and I suddenly realized I been to this restaurant a year ago. Easily the best fish I have ever had, to learn how they achieved that is amazing
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
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.
@@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!
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
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
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.
![เป็นไปได้ไหม - WanMai [Official MV]](http://i.ytimg.com/vi/_6lZ6b3_7Vo/mqdefault.jpg)
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.
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.
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.
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
Josh Niland is the GOAT of the ocean!!
Mmm....Ocean goat
Fast forward 20 yrs. These guys are going to run the fine Dining world. Great story and expertise. One of my favorite so far.
Salivating for the whole video, well done and thanks for sharing.
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.
This video came randomly to my TH-cam feed so I clicked and I suddenly realized I been to this restaurant a year ago. Easily the best fish I have ever had, to learn how they achieved that is amazing
That Tuna Wellington & Tuna Rib Eye Steak is a refreshing take & novel idea.
Brilliantly done, culinary art for sure!
Wellington looks amazing. Cool to see these techniques.
Josh Niland!!! I would fly to Sydney just to eat at Saint Peter and have every meal at each of his eateries.
Wow what skill and unique way to present fish. Big things to come for this guy.
They essentially turn food into a form of art! That's crazy. 🤯
That’s a series whole new approaches of cooking fish. I’m impressed.
Love Josh Niland so much
I live around the corner from Fish Butchery. The place is legit amazing to see the chefs in action.
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
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
Been waiting for this for so long!
The chef that championed respect for the produce in turn gained the respect and recognition of the culinary world.
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.
I have Niland's book, but to see the man at work is a delight!
For anyone wondering, the cheeseburger is f*cking INCREDIBLE! One of the best burgers I've ever had, easily competes with beef
When he cut into that Wellington and the center was still rare…perfection. Sadly I am 6,000 miles away.
Oh I know. Perfection
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.
I would love to try every dish on their menu, it looks so tasty 👍
effin genius! love fish butchery and this is out of bounds
Living legend
One of the best episodes so far.
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.
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
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!
that dry aged tuna rib-eye looks so fantastic!
What professionalism.
😍
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...
This is mind-blowing...
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 🐟🐠🐡
saw him first watching masterchef Australia. great chef!
Every part looks delicious. Really makes you hungry. Good.
Love the chefs determination
That was absolutely amazing never seen fish treated this way before!
I really like fish. It is quite an art and a good business to know about fish.
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
Everything's RAW!
She definitely deserves more attention
holy moly that all looked incredible
brilliant and mesmerizing
This is a top quality video, very well made, well done
Every single dish looks absolutely delicious 🤤
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
Genius!!
Every dish 😋 looks delicious 😋
The food looks so delicious
incredible!!!
This is my next inspiration of being a head chef
@08:53 that looks so good. Oh my lanta.
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
That Kofta looked ridiculously good
Should have had him on for Prime Time with Ben and Brent! That episode would have been so much fun
Something to look forward to beside the eshays on my trip to Sydney 😂
pioneer of food, more aussie chefs please
Wow. Just wow.
WOWZER WOWZER WOWZER YOU ROCK 🥊
My god i love it,i'll be there soon
Great video and wonderful information
Absolutely inspiring!
Fascinating! (wow) 🐟
I'm not a huge tuna steak guy, but I'd definitely try all the dishes I've seen on here 💁🏻♂️
Amazing!!! Freaking art!
Amazing!
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
Daaaamn, I would pay good money to learn how to learn all he knows..... this is tremendous
That wellington looks so crazy.
You mean good kind of crazy?
Love the way they try to utilize every part of the fish and waste nothing. Everything looks delicious!
Thank you for becoming a chef instead of a serial killer.
Los mejores videos !!!
As someone who doesn't eat fish, his approach to tuna impresses me! I so want to try his dishes!
Tuna kofta, yes please
That kofta looked AMAZING. I would demolish that.
Me antoje 🤤🤤
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!
5:05 that looks raw in the middle. Is that ideal? 🤔
Do you like sushi?
Paradise
excellent video.
Great video
very creative
2:49 Imagine going through all the effort to make this high quality tuna burger and then putting barbecue sauce on it.
Beef Wellington is top notch. Very fantastic menu with a fishy twist.
11 out of 10. I’d eat everything here
Very interesting great video
Yum! 😋😋
the ribeye MY LORD
I don't even like fish and this looks good.
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.
in before frenching the bone!