388 Oxford Street, Paddington NSW, Australia
A simple fishmonger is no longer cutting it in Sydney – not when you’ve got Australia’s first, brand new Fish Butchery flinging fresh cuts to Paddington’s foodies.
We can thank the brains behind the Saint Peter brand for this one – Josh and Julie Niland, who have driven their dream of opening a boutique fish retailer a reality in early April. The duo has been widely acclaimed for their innovative and sustainable seafood offering at their Two Hat restaurant, which is located just a few doors down from their new Fish Butchery venture on Oxford Street.
Fish Butchery takes the form of a modern fishmonger with a full menu of dry handled fish, cut to order. It will swap displays of mounds of ice for static refrigeration and replace jam-packed back fridges with 0 – 2-degree non-fanned cool rooms. Each fish will be dry scaled, gutted, filleted and pin-boned before being cut and prepared at the specific request of each customer.
The emphasis here is on the lesser known varieties of fish, not only to experience the huge diversity in flavour profiles but to take the pressure off commercial fishery.
“There is a plethora of under-utilised fish in our waters,” says Josh. “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’.
Josh and Julie have built up a strong relationship with the Sydney Fish Markets, which they will help them in the Fish Butchery venture. This means the freshest of the day’s catch will be available at market price and include more options than the typical snapper and John Dory. Rather, Tommy Ruff, Tasmanian octopus, Mooloolaba Mahi Mahi and leatherjacket will be frequenters on the menu – either to take away to cook up at home, or to let the professionals at it and cooked in traditional fish and chip style (cooked in beer, honey and vodka – might we add!)
Fish Butchery is the first of its kind in Sydney. Though starting out as just a fish butcher in the revamped space that was once a hair salon, plans to expand are already in the works.
“It will be great to have a larger space at the butchery to run industry training programs,” Josh said.
If you pride yourself on being a seafoodie, you’ll need no reminding that this isn’t your average neighbourhood fishmonger. Fish Butchery is now open, so hot foot it to what is bound to be a Paddo staple and see for yourself what all the fuss is about.