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How an Australian Fish Butchery Makes Tuna Burgers #shorts

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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 more.

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