{"id":119379,"date":"2019-11-17T14:05:06","date_gmt":"2019-11-17T13:05:06","guid":{"rendered":"https:\/\/theworldwidejournal.com\/2019\/11\/17\/josh-niland-meet-the-chef-pioneering-the-nose-to-tail-of-fish\/"},"modified":"2019-11-17T14:05:06","modified_gmt":"2019-11-17T13:05:06","slug":"josh-niland-meet-the-chef-pioneering-the-nose-to-tail-of-fish","status":"publish","type":"post","link":"https:\/\/theworldwidejournal.com\/?p=119379","title":{"rendered":"Josh Niland: meet the chef pioneering the \u2018nose to tail\u2019 of fish"},"content":{"rendered":"<p>\u2018Anything you can do to an animal, you can do to a fish,\u2019 says the Australian chef and author of The Whole Fish CookbookIt\u2019s 9am on a Monday morning in east London, and outside the wind and rain are crashing and bashing. Inside, a 31-year-old Australian chef called Josh Niland paces the floor impatiently waiting for a fish to arrive. He\u2019s not especially picky what kind of fish it is, only that it is an excellent specimen, not much tampered with. But he knows that\u2019s a lot to ask: it\u2019s Monday after all, and the weekend\u2019s storms would have deterred all but the most intrepid boats from going out. So Niland has called in a favour and asked Nathan Outlaw, Britain\u2019s most celebrated fish chef, to source one for him from one of his contacts in Cornwall.Just before 10am, a hefty, elongated package is delivered and Niland unwraps it like a child. His eyes light up: it\u2019s a sea bass, around five kilos in weight. Its scales \u2013 its \u201carmour\u201d he calls it \u2013 are perfect, even the translucent webbing of the fins is completely intact, and its bright, bulbous eyes seem to follow you around the room. \u201cI don\u2019t think many people in London get a fish like this on Monday,\u201d says Niland. \u201cWe don\u2019t get a fish like this on Friday. But when you\u2019re the king of Cornwall\u2026\u201d Continue reading&#8230;<br \/>\nVia: <a href=\"https:\/\/www.theguardian.com\/food\/2019\/nov\/17\/josh-niland-whole-fish-cookbook-pioneer-chef-nose-to-tail-fish\" target=\"_blank\">Josh Niland: meet the chef pioneering the \u2018nose to tail\u2019 of fish<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2018Anything you can do to an animal, you can do to a fish,\u2019 says the Australian chef and author of The Whole Fish CookbookIt\u2019s 9am on a Monday morning in east London, and outside the wind and rain are crashing and bashing. Inside, a 31-year-old Australian chef called Josh Niland [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-119379","post","type-post","status-publish","format-standard","hentry","category-english"],"_links":{"self":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts\/119379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=119379"}],"version-history":[{"count":0,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts\/119379\/revisions"}],"wp:attachment":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=119379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=119379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=119379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}