How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef - The Experts

[@Mitchell52094]

Love that last line “I want guests to leave thinking the only way we’re gonna have that again is if we go back there”. More restaurants need to have that mindset

[@KL-fl4th]

I went to one of his restaurants thinking the same after the meal was done

[@engredz]

Same thought. Very inspiring

[@caminuyu]

When I was young, my family didn't go out to eat often. So my mom would get mad anytime I ordered something I could get at home like mac n cheese or something.

[@alcoyot]

And they’re not doing anything fancy or weird. Just using every part of the animal in a masterful way. It’s all stuff anyone can get. I personally am turned off by all the elitist stuff. Wagyu, truffles, and random rare ingredients they use just because they’re obscure so people assume it’s better, and they can upcharge more.

[@rickwilliams967]

The mindset is great, but completely ridiculous. Totally unachievable if you're honest with yourself. And why tuna? It's the most boring meat on the planet.

[@johnjennings4272]

I've been following Josh for a while and am thrilled he's getting some more recognition. Most chefs love to talk about how farm to table and sustainable their menus are, but rarely have the practice to back it up. Someone like Josh is taking an incredibly admirable approach to respecting an animal and utilizing every part of it. He's the real deal, and let's his work prove it. Kudos, wishing continued success

[@elvispresley3234]

This is a great vid. Pls, pls do more in-depth on the aging and processing. I grew up in San Francisco eating seafood all my life and NEVER saw any fish treatment/recipes like this.

[@matprotium1205]

Most people don’t realize that the single most important nutrient present in the food chain is DHA, the type of omega 3 only present in animals. The reason is that DHA converts all photons (or all forms of light) into a DC electric current. Yes all living beings have an electric current in them. So please guys, eat more fish and seafood, it’s the healthiest food on Earth. The best is when it’s eaten raw or very lightly cooked.

[@big_bear6530]

They essentially turn food into a form of art! That's crazy. 🤯

[@danielshires3580]

Amazing video I used to be a commercial fisherman in Hawaii and also cut fish for the wholesale market. Never seen this technique done ever before. Absolutely amazing I want to move there and eat at that restaurant.

[@samatarMohamed]

Wow what skill and unique way to present fish. Big things to come for this guy.

[@user-lu5zm6tf2d]

Josh Niland!!! I would fly to Sydney just to eat at Saint Peter and have every meal at each of his eateries.

[@craigatk3147]

Finally got to eat at saint Peter a few weeks ago and had high expectations that were totally fulfilled,mind blowing food thoughtfully prepared and perfectly executed.

[@thegrynne]

Josh is such an inspiration and a great communicator. Eating at either of his restaurants (Saint Peter and now Petermen) is a delicious and exciting experience.

[@sammoon7897]

For anyone wondering, the cheeseburger is f*cking INCREDIBLE! One of the best burgers I've ever had, easily competes with beef

[@Dlt814]

When he cut into that Wellington and the center was still rare…perfection. Sadly I am 6,000 miles away.

[@tashakomaroff2982]

Oh I know. Perfection

[@Toast579]

Been waiting for this for so long!

[@michaellatham9737]

This man is amazing! As a chef myself I never thought of any of these techniques. I’m truly amaze at his talent

[@BPF80MCar-vi1pg]

Well bei g a chef youve got to see how nasty the tuna burger with cheese is

[@dusanhcmcm]

Bought his book 2 weeks ago "whole fish cookbook" one of the best reading stuff i had in a while 👏

[@michaellatham9737]

@@BPF80MCar-vi1pg actually it’s quite innovative

[@dohpe-]

You never thought of these things? What restaurant do you work at that I should not worry about going to?

[@michaellatham9737]

@@dohpe- the usual French way of treating fish is different then what’s this man is doing so your obviously a master chef from watching shorts in the web. I’ve been doing this for 25 yrs and ther is more skill then anything you could ever imagine!

[@CarlosPardo]

Salivating for the whole video, well done and thanks for sharing.

[@ShortP1089]

What an immense pleasure to see somebody talk about his passion in a modern restaurant like this. Can't believe the things he did with the tuna. If I ever come around to be in Australia, this will definitely be a must-see. Amazing video as always, please keep up the great work

[@middleearthtroll6183]

The perception that the best fish is the freshest is so skewed. Fresh fish is great in most applications, but like with beef, aging changes the flavour adds a depth of complexity. As a former chef at high end restaurants, it's great to see aging, and curing become more popular for fish.

[@annydaysullysay]

absolutely. frozen properly is great. also particulary raw fish you its best to age it a couple fo days (ideally dry againg, but simple fridge aging for a few days also fine and gets some of that too fresh fishiness out of it

[@Onetribeyo]

Living legend

[@123peterjackson]

Josh is a legend, I really really hoping they would show the ice cream he made with part of the eye.

[@niktsi]

The WHAT?!

[@123peterjackson]

@@niktsi He uses the protein from the eye to make an eggless ice cream.

[@Sajuuk]

🤮🤮🤮🤮🤮🤮🤮🤮

[@Rob44ert]

That's amazing!

[@etanaratsastaja]

@@123peterjackson I've had that here in Stockholm. Incidentally one of the owners of the place happens to be from Australia, now I'm wondering if he used to work at this place.

[@EarlyMourningg]

I live in the suburb next to Mooloolaba, there’s a really nice fish n chip place right next to the dock it’s definitely some of the nicest food in Sunshine Coast

[@theREALmasterofnone]

Thank you for becoming a chef instead of a serial killer.

[@ronaldtorresbringas1359]

I really like fish. It is quite an art and a good business to know about fish.

[@CarlosMdz72]

This is mind-blowing...

[@FeelingPeculiar]

That Kofta looked ridiculously good

[@saulfinberg]

Josh Niland is the GOAT of the ocean!!

[@All7777Fever]

Mmm....Ocean goat

[@UploadN0ob]

pioneer of food, more aussie chefs please

[@slowbro1337]

Absolute respect from one fishmonger to any other and all that work with seafood.

[@christophermm23]

I love this restaurants concept! To see something and think you know what it is because it's familiar. But it's not. Because it's done with fish! First restaurant i've seen on KZbin that I really must go to! Edit: just saw that it was in Austrailia 🥺

[@Tylorrr]

just thought everyone had an unrelated accent?

[@christophermm23]

@Tylorrr honestly, yes. I only paid attention to the main guy talking accent. Here in the U.S. you get people from all over opening businesses so...

[@baldguyforpar]

She definitely deserves more attention

[@gavinbrewes863]

This is a top quality video, very well made, well done

[@shyrahman4506]

The food looks so delicious

[@milesnapue]

@08:53 that looks so good. Oh my lanta.

[@brozors]

I loved how they took the tuna bloodline, which is the cut that’s never used for sashimi (too fishy) and turned it into a burger.

[@sergios.2276]

Daaaamn, I would pay good money to learn how to learn all he knows..... this is tremendous

[@_Vancelvany_]

That Tuna Wellington & Tuna Rib Eye Steak is a refreshing take & novel idea. Brilliantly done, culinary art for sure!

[@thereissomecoolstuff]

Fast forward 20 yrs. These guys are going to run the fine Dining world. Great story and expertise. One of my favorite so far.

[@moufidboumessaoud9606]

My god i love it,i'll be there soon

[@kodywillnauer9422]

Huge amount of respect for butchers and cooks that look to use every cut of any animal for a meal.

[@CL-vx9dr]

That kofta looked AMAZING. I would demolish that.

[@Jimmystayfly]

Love the way they try to utilize every part of the fish and waste nothing. Everything looks delicious!

[@Ryan_McGee]

No matter what you do, or how you treat it; fish will never be beef. Stop trying to make things into something it will never be.

[@hobmarg]

Wellington looks amazing. Cool to see these techniques.

[@thetmac12]

Very likely the most important chef on the planet right now. What he’s done to people’s view on fish and how to maximize yield is remarkable.

[@SuWoopSparrow]

Dont understand your reasoning. Japanese chefs have been maximizing yield, aging, etc on fish for decades, amongst other cultures. The US has gigantic food waste compared to other industrial countries. You can take just about any topic (fish, meat, vegetables, etc) and standout as a chef simply by utilizing the ample parts that usually get wasted needlessly.

[@thetmac12]

@@SuWoopSparrow Please share which chefs are doing this in Japan or anywhere else. I'd love to learn more about them. Not sure why you are talking about the US when this guy is working in Australia.

[@SuWoopSparrow]

@@thetmac12 It is part of their culture. No need to name any chef. Virtually all of them scrape the meat between the bones of fish, use fish cheeks for grilling, use head and bones for stock. Nothing goes to waste on a fish.

[@le6297]

@@SuWoopSparrowyes, others do utilise whole fish in most conventional way eg using leftovers as stock etc. josh goes much further - doesn’t take the simple way - uses all parts of the fish, including the offal bits (liver, gall bladder etc), plus eyes, skin, scales etc to create dishes. He butchers fish in a totally novel way that often mimics meat cuts. Japanese chefs are great, but they do not use fish the way Josh does..

[@AhmadIzzJ]

​​@@le6297if you think the Japanese utilize offcuts only for stock, that's just wrong. Stomach lining, milt etc. Liver, eyes, scales is just basic cooking for them really. They even make fish bones into chips. They even have raw squid fermented in pickled squid liver. kzbin.info/www/bejne/fX6XoJ-eqL2Sn80 Granted these exotic sounding dishes aren't too widespread, they already have them, just gotta to go to specialized restaurant. But yes, I do approve of Josh pioneering the utilization of fish offcuts in western style of cooking.

[@camman1056]

3:04 Before I start this vitriol: this place is incredible and I wish I lived in Sydney to try it. But, why did it become the norm to stack burgers so high I need to unhinge me jaw like a python or deconstruct it to eat it. Just give me two normal height burgers, or a wide boi. It doesn't impress me now when I see it, just looks like work to eat especially if it's on the go

[@Desire123ification]

Fascinating! (wow) 🐟

[@RLat]

Love Josh Niland so much

[@sophiaisabelle01]

John Niland can slice anyone in half and he would remain unapologetic about him. Seems like his knife skills are extraordinary.

[@GreedyOrange]

damn sophia,ur hot

[@adeadcrab]

saint Peter taught me how to fish on the Peter Dee in Sandringham

[@lugaretzia]

His fish fish cookbook is easily one of the most innovative cookbooks to have come out in the last 10 years

[@morteez_]

Which one of them?

[@lugaretzia]

@@morteez_ the whole fish

[@JacobCanote]

Woah. I am curious of the results.

[@worldwidewashington]

That was absolutely amazing never seen fish treated this way before!

[@DILLIGAF785643]

Yes! I’d commented that you guys should check Out this chef when you did Firedoor in Sydney. So glad you made it!

[@eater]

Full circle moment! Thank you!

[@ArielK1987]

My stomach wants Yellow Fin tuna. But my wallet says tuna in a can. Is what your getting.

[@toshiyukisuzuki7610]

The chef that championed respect for the produce in turn gained the respect and recognition of the culinary world.

[@lofu32]

I didn't actually see him mentioned it, if his fishes killed and processed with ikejime. The tuna colour looks very dark and oxidizes compared to Japanese sushi Tuna.

[@Prestonesfpv]

I would love to try every dish on their menu, it looks so tasty 👍

[@erojstawruk]

Absolutely mouthwatering footages with extremely talented people. BUT to keep pronouncing 'tuna' as 'tshyuna' is brutal. Poor fishes.

[@thediner8929]

That’s a series whole new approaches of cooking fish. I’m impressed.

[@rcdrcd9859]

Wow so cool to see the sister of Angelo Gabriel Trinidad Lara in a video on Eater, I hope to try her food one day

[@HeadbangersKitchen]

Genius!!

[@kurt2rsenjazz]

I want this done to my corpse at my funeral

[@ThisIsMattLee]

the ribeye MY LORD

[@mattiding4150]

The literally turns fish meat to other animal meat

[@tireballastserviceofflorid7771]

Thays freekin nasty. I can only imagine the stench of a fish trawler. Fish ain't beef!!

[@rickwilliams967]

How do we pretend to make the most boring fish on the planet seem interesting? We can't, damn... We'll, let's just let it rot a little (that's what aging is, rot)

[@vaughanscott7308]

Fantastic! Congrats on an awesome restaurant.

[@andremeyer9905]

Looks fuckinA. But why u should put that chees onn that burger patty???!!

[@wamutogoria]

I don't even like fish and this looks good.

[@WantyCraft]

Me antoje 🤤🤤

[@liquel1603]

So similar to smoked fish?

[@tobiasrietveld3819]

A nice clip how to prepare tuna so our grandchildren can see what it was like before it was fished into extinction.

[@snowvalentine5052]

This is really cool, looks delish and all... But I can't get over how funny it is that he keeps talking about fish as if it's not "meat" or that bit when he said he only started to look at fish as "an animal" when he learned to break it down

[@PoochZie]

That guy looks familiar, is this the place where action bronson went?

[@svenskhet8688]

I would love to try each of these dishes but using all Tuna seems a bit odd and redundant

[@BondJamesBond2012]

But why would you use a beautiful fish like this to make it into a burger and put cheese on top? Much prefer the Japanese way of treating fish. But I have no doubt that every dish at this place tastes amazing, just find the burger weird haha

[@scenczyk1429]

If anyone has any interest in fish preparation techniques or a new ethos for seafood I ENTIRELY recommend that you purchase his first book "the whole fish cookbook" I've given it multiple times as a gift to fellow cooks and they're always blown away by the contents of the book

[@KinkyLettuce]

in case anyone gets him the wrong way: he is not treating fish as second rate beef or any meat. He is simply inspired by classic meat treatment and use them as a way to create new possibilities.

[@hoilst265]

Holy crap, you're doing Aussie content now? Should've done something on those Aussie fish, like the flathead - best fish & chips fish ever.

[@trueseeker262]

Should use one of those vietnamese fish clamps much easier to turn.

[@hoilst265]

For god's sake, Lara, you pronounce tuna like a Yank.

[@Thelarry90934]

chickpea purée meaning hummus right? Lol

[@vladnar]

effin genius! love fish butchery and this is out of bounds

[@Mickeywonderwall]

If you want yo see the best tunas and the best tuna cuisine, you should go to Zahara de los Atunes - Barbate in Cádiz, Spain. Even japanese go there to buy their tunas.

[@TauEnjoyer]

why do i feel the urge of trying the fish burger even though i still can't think it's "good", but i wanna be surprised!

[@alvarorodriguez1592]

All those years of study to make a doble burger with bbq sauce?noone can taste throught that amount of fat, vinegar sugar and salt. Might as well use lentil burgers. Edit: watched the whole video. What a food culture o_O

[@jackchapple8351]

How do you know how it tastes?

[@ktktktktktktkt]

2:49 Imagine going through all the effort to make this high quality tuna burger and then putting barbecue sauce on it.

[@tegarhandono]

that dry aged tuna rib-eye looks so fantastic!

[@Queve1000]

Every part looks delicious. Really makes you hungry. Good.

[@kingbenjamin92]

I'm not a huge tuna steak guy, but I'd definitely try all the dishes I've seen on here 💁🏻‍♂️

[@mg8718]

Tuna populations are being wiped out.

[@rickwilliams967]

P.S. it's not a burger, it's a fish stick.

[@Rahul.Quotient]

Should have had him on for Prime Time with Ben and Brent! That episode would have been so much fun

[@bigskygemsmontana9464]

Beef Wellington is top notch. Very fantastic menu with a fishy twist.

[@robertholtz]

Beautiful preparations and presentation but the tuna itself looks a bit on the grey side.

[@le6297]

The tuna is aged…

[@robertholtz]

@@le6297 Thank you for clarifying. I realized that after I posted my comment. And it’s a really counterintuitive idea to age tuna or any seafood for that matter. For decades the name of the game in seafood has been fresh fresh fresh. How do they age it where it doesn’t get stinky? How do you prevent aged tuna from becoming old tuna? I appreciate your insights.

[@annydaysullysay]

@@robertholtz look up 'dry aging' ... cold and good air circulation

[@40950999]

I live around the corner from Fish Butchery. The place is legit amazing to see the chefs in action.

[@marvinnguyen5312]

Something to look forward to beside the eshays on my trip to Sydney 😂

[@RagnarokGenesis00]

ayo, that jelly that came out the spine @0:16.

[@HumboldtSqu1d]

that's the marrow

[@jondrew55]

11 out of 10. I’d eat everything here

[@wemcal]

Great video and wonderful information

[@patricktatro162]

Fish is meat. All animals are made of meat

[@mongobread5146]

saw him first watching masterchef Australia. great chef!