Chef Josh Niland, an advocate for sustainable seafood, shares his revolutionary approach to cooking by utilizing the entire fish. He talks about his creative use of fish parts like eyes, livers, and sperm, and emphasizes the importance of making fishing sustainable. Niland reflects on his childhood fishing memories and a personal health crisis that fueled his culinary passion. He also discusses innovative techniques to enhance fish flavors, drawing inspiration from global cuisine, and aims to transform perceptions about seafood.
