Summary: Josh Niland is quite possibly the hottest chef on the scene right now. Owner of the Saint Peter restaurant and fish butchery in Sydney, he has risen to fame for using of an average 91% of every fish he buys. In this episode of Anchored, we discuss why fish should be dry-handled and kept away from water, as well as how and why to age fish, the best method to gut them, the differences between farmed and wild-caught fish, and whether fresh fish is really best.
