1 / 7The Whole Fish Cookbook by Josh Niland
The Whole Fish Cookbook by Josh Niland explores fish cookery beyond the fillet, with guidance on sourcing, butchery, storage, dry-ageing and curing alongside more than 60 recipes. Its practical focus is whole-fish use, so it is better suited to curious cooks comfortable handling a range of fish than to readers seeking only quick fillet recipes.
At a glance
- More than 60 recipes covering a range of fish species and cooking methods.
- Includes step-by-step guidance on scaling, gutting, filleting, butterflying and reverse butterflying.
- Explores storage, dry-ageing, curing and using parts beyond the fillet, including fish offal.
- Recipe examples range from fish soup and fish and chips to grilled fish and less conventional dishes.
Reference price: £32.00
Price checked: 12 Nov 2026
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Pros and cons
Pros
- Combines recipes with fish preparation and handling guidance, which can help readers build skills as well as cook meals.
- The whole-fish approach offers ideas for using more parts of a fish rather than relying solely on fillets.
- Customer feedback praises the informative content and photography.
Cons
- Its focus on fish butchery, offal and less familiar preparations may be more involved than a straightforward weeknight recipe collection.
- Customer feedback on recipe quality is mixed.
Technical specifications
9 specifications| Publisher | Hardie Grant Books |
|---|---|
| Publication date | 12 Sept. 2019 |
| Edition | 1st |
| Language | English |
| Print length | 256 pages |
| ISBN-10 | 174379553X |
| ISBN-13 | 978-1743795538 |
| Dimensions | 22.48 x 2.54 x 29.08 cm |
|---|---|
| Weight listed | 1.05 kg |
What to know before buying
- The listing describes techniques including dry-ageing, curing and preparing fish offal. Readers should use appropriate food-safety guidance when handling and storing fish.
Who is it for?
A good fit for
- Cooks who want to learn fish butchery and make use of more than the fillet.
- Seafood enthusiasts interested in a broad collection of fish recipes and preparation methods.
- Readers looking for an illustrated, information-led cookbook about fish.
Less suited to
- Readers seeking a cookbook focused on quick, beginner-level fillet meals.
- People who do not want to handle whole fish or explore offal and preservation techniques.
Customer reviews on Amazon
- 5 stars
82% 82% - 4 stars
10% 10% - 3 stars
5% 5% - 2 stars
1% 1% - 1 star
2% 2%
Customer feedback describes the book as informative and inspiring, with praise for its fish-related content, photography and restaurant-level tips. That feedback fits a book combining recipes with detailed fish-preparation guidance. Recipe quality is a point of mixed opinion, so readers primarily seeking recipes may want to weigh that uncertainty. Aggregate ratings are mostly five-star, though ratings alone do not explain individual experiences.
Positive themes
- Customers describe the content as informative and interesting.
- The photography receives positive feedback.
- Some customers appreciate the practical tips and guidance about fish.
Negative themes
- Some customer feedback describes the experience as disappointing.
Mixed feedback
- Opinions on recipe quality vary, with some customers finding the recipes good and others judging them poorly.
Frequently asked questions
What does this cookbook cover?
The listing describes more than 60 recipes alongside guidance on sourcing, fish butchery, storage, dry-ageing and curing.
Does it explain how to prepare a whole fish?
Yes. The listed content includes step-by-step instructions for scaling, gutting, filleting, butterflying and reverse butterflying.
Is it only a recipe collection?
No. The description also covers fish preparation and handling, including storage, curing and using parts beyond the fillet.
What do customers say about the book?
Feedback highlights its informative fish content and photography, while opinions on recipe quality are mixed.
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