Making the most of every cut is the best way to pay tribute to fish, and that is precisely what this Australian chef does.
For too long, only the head and the two fillets of a fish were used, meaning we actually consumed less than 50% of these creatures. Niland has seen the potential of that other 50% thanks to handling, processing and storing fish properly.
Why take two fish out of the water when you can get more from one fish if you understand from a holistic standpoint? According to Josh Niland, throwing away half a fish is ethically negligent and makes no economic sense. He will share his techniques and philosophy at Madrid Fusión and turn the way we interact with fish on its head.