Josh and Julie Niland will open the doors to their Fish Butchery in Paddington, Sydney on Tuesday 17 April. The first of its kind, the Fish Butchery is a boutique retail store selling high quality Australian fish, cut and prepared to order and handed to the customer together with cooking advice from a skilled fish butcher.

The store is conveniently located a few doors down from chef Josh Niland’s award winning restaurant Saint Peter – 362 Oxford Street in Paddington.

“Opening Fish Butchery is part of our ongoing dream to encourage people to eat a wider variety of fish. We want to make those lesser-known varieties of fish not just a restaurant experience but commonplace at home. They taste great, so our aim is for customer enjoyment but also to support sustainable fishing” says Josh.

“There is a plethora of under-utilised fish in our waters and it’s often the case when the right method of cookery is applied, results exceed your expectations. By eating a wider variety, we take the pressure off the stock standard and highly commercialised selection”.

This retail outlet will allow Josh to interact with customers in a new way and empower them to enjoy high quality seafood at its best in their own home. Fish Butchery offers the craftsmanship of a traditional butcher shop where the meat would be aged, dressed, prepared in different cuts and styles and where other products using the meat would be created. The Fish Butchery is a high-tech 21st century retail store and instead of meat of course, Josh and his team only use fish.

With their intimate understanding of the handling, storage and selection of fish they can encourage customers to experiment a little whilst ensuring minimal wastage. Working directly with fisherman as well as the Sydney Fish Markets, Fish Butchery will bring a variety of species such as tommy ruff, Tasmanian octopus, Mooloolaba Mahi Mahi and leatherjacket to the market in an accessible way.

Josh explains, “At Fish Butchery, the fish will be handled dry and stored at a very low temperature. Storing and handling fish in this way intensifies the flavour profile of the fish and offers a real difference in the final cooked product. It also extends the shelf life of most fish species, which means we can purchase the best available each day without wastage”.

Fish Butchery will display the fish in a static cool room (no fan) with a temperature of 0-2 degrees celsius rather than resting on mounds of wet ice. Fish will be dry scaled, filleted, pin boned and when appropriate, dry aged. Fish will also be available cut to order.

In addition, Fish Butchery will offer takeaway fish and chips and sell kitchen tools for the home like the same custom-made fish weights used to cook the super crisp fish skin served at Saint Peter.

Located at 388 Oxford Street, Paddington, in Sydney NSW, Fish Butchery will be open from 10am – 6:30pm, Tuesday to Sunday. A website for the store will be launched soon, in the meantime further updates will be available at or @fishbutchery & @mrniland

Images by Mark Best

Source: Fish Butchery