Josh Niland to open Fish Butchery
Josh Niland, one of Sydney’s best young chefs with his award-winning restaurant, Saint Peter is planning to a new fishmonger on Paddington’s Oxford Street.
That puts it just a few doors along from his restaurant, which he opened in 2016 to great acclaim, at 362 Oxford Street.
He and his wife, fellow chef Julie, are calling it the Fish Butchery when it opens in April.
A lot of thought has gone into the name.
“It conjures connotations of dry handled fish, produce that is cut to order and the experience of chatting to a skilled butcher about what to cook for dinner,” Niland told Business Insider.
The key will be the way it’s presented.
He says the way fish is usually stocked in shops, sitting in ice, is not that enticing for customers.
“We are really excited to be able to interact with our customers in a new way and to allow them to enjoy high quality seafood at home,” he told Business Insider.
“We know that the correct selection, handling and storage of fish makes most of the difference.
“Fish Butchery will display fish in static refrigeration rather than mounds of ice. Fish will be dry scaled, gutted, filleted, pinboned and when appropriate dry aged. Fish will also be available cut to order.”
On offer will be game fish that Niland has dry aged for two weeks or more.
The Butchery will have the day’s best catch like for example Mooloolaba broadbill on the bone, say, or fillets of Port Lincoln nannygai, or butterflied Nelson Bay garfish
There will be “offal” – the liver and roe of some fish- and smoked and cured fish, as well as several varieties of oysters and fish off and on the bone.
Oysters will be stored in a temperature-controlled cabinet. And The Butchery will also cure and smoke salmon, trout and tuna.
by Leon Gettler, January 30th 2017
