Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.
Seafood, citrus, and celebrating Lunar New Year
Excerpted from "The Whole Fish Cookbook: New ways to cook, eat and think" by Josh Niland. Photo credit: Rob Palmer
From this Episode: