Fil­let­ing a fish.

The best fil­lets are those you cut your­self. Here, seafood sa­vant JOSH NILAND shows you how it’s done.

Gourmet Traveller (Australia) - - Contents -

Josh Niland, chef and owner of Syd­ney seafood restau­rant Saint Peter and our freshly minted Best New Tal­ent awardee (see page 100), knows his fish, and for se­ri­ous qual­ity he says there’s no sub­sti­tute for buy­ing fish whole and clean­ing them your­self. “If the fish is al­ready cleaned, it’s been han­dled in a lot of wa­ter, which af­fects its qual­ity,” he says. Look for firm fish with bright eyes, clear scales and a smell of the ocean, not of fish. Niland’s other ad­vice? “Ask for ike­jime-spiked fish,” he says. “That means it’s been caught and killed quickly.”

Board from The Es­sen­tial In­gre­di­ent. Knife see Toolkit op­po­site. All other props stylist’s own. Stock­ists p182.

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