Why Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef The Experts
At both Fish Butchery and Saint Peter in Sydney, Australia, chef Josh Niland is using methods like aging, curing, and sausage-making in an effort to treat fish more like beef. This philosophy has led him to make dishes like a double yellowfin tuna cheeseburger, a tuna Wellington, tuna kofta, and…
Source: Eater (2023-08-02)