Get ready to take a piece of acclaimed chef Josh Niland (of the consistently excellent Saint Peters) home with you. April this year will see the opening of Fish Butchery on Oxford St in Paddington. Dubbed ‘butchery’, the Saint Peter team aim to position it as a modern fishmonger, offering dry handled fish, produce that is cut to order and the experience of chatting to a skilled butcher about your next meal at home.
The idea for the butcher came from the laments of Saint Peter’s many guests who cook fish at home but often aren’t able to achieve the same deliciousness that Josh conjures in the restaurant. Josh believes the reason for this lies in the way seafood is stored and handled.
“At Saint Peter, all our fish is handled dry and stored at a very low temperature (0 – 2 degrees celsius) in a static cool room. This process extends the shelf life of most fish species and intensifies the flavour profile which translates in the final cooked product,” says Josh
Customers of Fish Butchery can expect to see fish being displayed in the same static refrigeration rather than on mounds of ice. The fish will also be dry scaled, gutted, filleted and pinboned.
Another aspect that Fish Butchery hopes to promote is the introduction of under-utilised fish in Australia that are more sustainable and often also more interesting than the usual types of fish. The butchery will work closely with fishermen and suppliers at Sydney Fish Markets to introduce new fish in a more accessible way.
For the crowd that are less inclined to step into the kitchen, the butchery will also sell Saint Peter’s famed fish & chips as a takeaway, in addition to fillets, dry-aged fish, boneless and butterflied fish, fish with no fins, smoked/cured fish, oysters, offal, and on-the-bone. Basically, seafood fans need this in their lives.
Fish Butchery will open at 388 Oxford St, Paddington on 1st April 2018.