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Josh Niland To Open Fish Butchery

January 31, 2018 Dining No Comments Email Email

In April this year we will be opening Fish Butchery on Oxford St in Paddington. Fish Butchery will be a fish retail store – a modern fishmonger. ‘Butchery’ because it conjures connotations of dry handled fish, produce that is cut to order and the experience of chatting to a skilled butcher about what to cook for dinner.

At Saint Peter we have many guests who cook fish at home but cannot achieve the same results as what they experience in the restaurant. We know that the correct selection, handling and storage of fish makes most of the difference. At Saint Peter all our fish is handled dry and stored at a very low temperature of 0-2degC in a static (no fan) coolroom. Storing and handling fish in this way extends the shelf life of most fish species, intensifies the flavour profile of the fish offers a real difference in the final cooked product. Fish Butchery will display fish in static refrigeration rather than mounds of ice. Fish will be dry scaled, gutted, filleted, pinboned and when appropriate dry aged. Fish will also be available cut to order.

We all know it is so important to buy the plethora of under-utilised fish Australia has to offer. It is the sustainable option and also more interesting than the stock standard selection we have become tired of. Fish Butchery will be working direct with fisherman as well as the Sydney Fish Markets to bring a variety of these fish to the market in an accessible way.

We are really excited to be able to interact with our customers in a new way and to allow them to enjoy high quality seafood at home. Fish Butchery will also provide a home for our takeaway Fish & Chips and our custom made Fish Weights (used to cook crisp-skinned fish at Saint Peter).

We have been really taken aback by your support for Saint Peter, it has made all the difference. Fish Butchery is another solo venture for Julie & I and we really think you’re going to like it.

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