Josh Niland on his mission to cook fish eyes, fish liver, and fish sperm to help revolutionise how we cook and eat fish

Chef Josh Niland is devoted to changing ideas about how we cook and eat fish in the western world.

He believes that rather than eating just the fillet, we should aim to eat the whole fish, as we do nose-to-tail with animals. At his restaurants he cooks with fish eyeballs, fish livers, fish heads, and milt (fish sperm).

A big part of Josh's philosophy is about making fishing more sustainable. He says fishers risk their lives every, so we're duty bound to use as much of the catch as we can.

Josh's approach is winning him acclaim around the world. At 30, he won an award which is considered the Oscars of food writing, the James Beard Award, for his first book, The Whole Fish Cookbook.

His passion has its roots in his childhood. At eight years old, Josh fell terribly ill, and during a long convalescence, realised exactly what he wanted to do when he grew up.

Today Josh has five restaurants of his own, including one in Singapore.

Further information

Fish Butchery is published by Hardie Grant

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