Josh and Julie Niland behind modern fishmonger in Paddington
The pair describe fish retail store Fish Butchery as a modern fishmonger.
“At Saint Peter we have many guests who cook fish at home but cannot achieve the same results as what they experience in the restaurant. We know that the correct selection, handling and storage of fish makes most of the difference.”
Fish Butchery will display fish in static refrigeration rather than mounds of ice. The fish will be dry scaled, gutted, filleted, pinboned and when appropriate dry aged. Fish will also be available cut to order.
“We all know it is so important to buy the plethora of under-utilised fish Australia has to offer,” says Julie.
“It is the sustainable option and also more interesting than the stock standard selection we have become tired of.”
Fish Butchery will be working direct with fisherman as well as the Sydney Fish Markets to bring a variety of these fish to the market in an accessible way.