Australia’s first fish butchery opens in Sydney
Not even Australia’s best seafood chef cooks fish at home.
Josh Niland of award-winning Saint Peter restaurant in Paddington said it’s too difficult in a standard kitchen; the boning is a pain, the scales get everywhere and it smells.
So he takes home portions from the restaurant, which are ready to go.
It’s the idea behind his new Fish Butchery, which opened today just a few doors up from the restaurant.
He is handling fish as a butcher treats meat; dry-ageing, filleting, butterflying and pin-boning each piece to order and giving cooking advice.
“Fish is the most confrontational protein to cook at home and I’m trying to make it really easy for people,” he said.
“If you want it crumbed we can do that and if you don’t want the head or tail we can take it off.
“We want people interacting with us as they would a meat butcher.”
Just as a butcher adds value by making sausages, pates and ready-meals, Niland will also offer cured and cold smoked fish, pates and terrines and there are even plans to make prawn chipolata sausages.
The sleek space replaces mounds of ice with a singular display case which offers a daily selection, with the fish stored in a static cool room at 0-2C.
He wants to highlight underutilised species such as swordfish, served on the bone like a standing rib, mahi mahi and leatherjacket.
“We want to introduce people to species that span from entry level to elite,” he said.
“For $6 you can get a Tommy Ruff fish that’s beautifully boneless and ready to cook.”
Fish Butchery will also serve takeaway fish and chips seasoned with salt and pepper berry and you’ll be able to purchase Saint Peter’s beer, vodka and honey batter to take home.
Source link: http://www.news.com.au/national/nsw-act/australias-first-fish-butchery-opens-in-sydney/news-story/cb87530fbabc883de3f5714301237227