Guest
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. For more food and restaurant news, sign up for our newsletters: Credits: Producers: Connor Reid, Andrew Morgan Field Producer: James Brettell Camera: James Brettell, Tyron Seeto Sound: Luke Stacy Editor: Christian Moreno Executive Producer: Stephen Pelletteri Supervising Producer, Operations: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Audience Engagement: Avery Dalal ---------------------------------------------------------------------------------------------------------- For more episodes of 'The Experts', click here: Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now!
