Josh Niland, the Australian chef renowned for his nose-to-tail approach to seafood, is a master of fish butchery. His restaurant, Saint Peter, is a veritable cathedral to seafood excellence.
Niland’s mastery of seafood and adherence to sustainability has led to numerous accolades and recognition, which is no wonder as to why he was invited as a guest chef in the current season of MasterChef Australia. In a recent episode, he butchered a whole cod, practically making it “disappear,” then recalibrated the fish’s parts into what one contestant described as a “porchetta of the sea,” though Niland dubbed it as a rolled roasted Murray cod.
A fish transmogrified into a never before seen dish like this is something only the likes of a talent like Niland can do, which makes for must see television itself.