Scaling down the catch: Josh Niland on using every part of a fish - KCRW

Australian chef Josh Niland would love home cooks to see fish as more than a sum of their fillets. His James Beard- nominated book, “Take One Fish,” teaches people to use all components of fish.

Many countries and cultures across the world make a conscious effort to use the whole animal in cooking. Australian chef Josh Niland would love home cooks to see fish as more than a sum of their fill… [+10600 chars]

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