Fish Butchery: Mastering The Catch, Cut And Craft

This is a serious and highly professional superbly illustrated guide to fish selection, preparation, butchery and storage. Ideal for professional or serious amateur cooks it is by far and away the best guide out there to dealing with fish and blows apart a number of common practices that are undermining shelf life and flavour. I'm a chef and I can't recommend this book highly enough.

Such a great book that it got stolen by my son immediately, one of the best instructional books I've owned.

This book is a beautiful collation of Josh Nilands ideas, in regards to handling and processing fish. His ethos of minimising waste and maximising quality is echoed throughout the book.Not only are the pictures visually stunning, they are well laid out and effectively explain specific methods of butchering fish.I highly recommend this book and look forward to implementing Mr Nilands methods in my own cooking.

Informative, visually glorious a book to keep for reference, bought for a fisherman!

Having seen Josh on t.v. we knew we wanted his book. Such talent & wonderful book, photos are amazing.

Absolutely great book!

You really have to be very keen on odd parts of the fish and of getting your hands 9deep) in to enjoy this book. Fish is a great pleasure for me and we buy most of our fish whole, but from my time living in Brixham I know when it’s best to leave it to the experts. Nor do I want to eat certain parts of the fish… they just aren’t to my taste. If you like doing so, however, you’ll enjoy this good looking, well presented book.

Not for me and I’m a chef