Josh Niland of Saint Peter restaurant is set to open Fish Butchery on Oxford St Paddington in April.
Fish Butchery will be a fish retail store – a modern fishmonger and the second solo venture for Josh and Julie Niland. It has been named ‘butchery’ as the word 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, the fish is handled dry and stored at a very low temperature of 0-2degC in a static (no fan) cool room. 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.
The selection of produce will include sustainable fish as well as the plethora of under-utilised fish Australia has to offer.
Fish Butchery will also provide a home for a takeaway Fish & Chips and custom made Fish Weights (used to cook crisp-skinned fish at Saint Peter).
Fish Butchery in Paddington is slated to open on Tuesday 17 April 2018 and will be located at 388 Oxford St, Paddington.
Fish Butchery
388 Oxford St, Paddington
Photo Credit: Supplied
