So we've gotten a lot of questions lately about learning how to break down and work with fresh fish. Honestly, as a chef, I think I sucked at if for a long time. Worked with some sushi guys who just made me ashamed to even be alive.

BUT! We're lucky little clams. We have an AMA scheduled with Josh Niland, a guy who really knows his way around fish and we'd be thrilled if you all enjoyed it. I wish his book "Fish Butchery" had been around when I was but a padawan. Just look at these beauties.

If you have any specific questions, would be great for us to queue them up. Hope you all can make it xx

Details:

Josh Niland is going to have an AMA on September 28, at 8am Sydney time, here in /r/askculinary. By my math, that's 6pm US Eastern time, 11pm London time. (Edit: my reference to 8pm above isfor all you, uh, in Greenland, Argentina, and eastern Brazil.)

He is reasonably incredible when it comes to fish. He has a number of books, and a number of restaurants, that are responsible for innovative use of fish, from storage to breaking them down to recipes. He is, I think, particularly known for three things, in no particular order:

Dry aging fish;
Using a whole lot more of the fish than most;
Incredible presentations.

He has a new book out, called Fish Butchery, and he's agreed to have an AMA with us.

If you'd like to see his work, you can see some of it here: https://www.instagram.com/mrniland/

If you'd like to learn more about the book, you can see more about it here: https://www.hardiegrant.com/au/publishing/bookfinder/book/fish-butchery-by-josh-niland/9781743799192

If you can make the AMA, that's great.

If you can't make the AMA, please post your questions here and we (the mod team) will post them for you.