The story
At Fish Butchery in Waterloo, Sydney, chef Josh Nland has earned a bold accolade: creator Michael Ligier calls it "The #1 Fish Restaurant in the World." The venue upends seafood conventions by treating fish as meat—breaking whole catches into primary and secondary cuts, then dry-aging them and crafting charcuterie from every part, including offal and eyes. It is a zero-waste philosophy that finds value in the humblest scrap.
Nland applies techniques more common to land animals, making the process deliberate and visible in the open kitchen. Ligier highlights this "revolutionary approach to seafood," where nothing is wasted and every element is reconsidered. The result feels both ancient and urgently modern—a respectful, craft-driven reimagining of what fish butchery can be.
Synthesised by AI from every creator’s review. First reviewed 2026.
What creators say
1 creator has covered Fish Butchery. Most active: Michael Ligier
At Fish Butchery, chef Josh Nland demonstrates a revolutionary approach to seafood by treating fish as meat, breaking down whole fish into primary and secondary cuts. He dry-ages fish and creates charcuterie from every part, including offal and eyes. The butchery is located in Sydney, Australia, and embodies a philosophy of zero-waste and maximizing value from the fish.
