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The original was posted on /r/askculinary by /u/albino-rhino on 2023-09-20 21:25:28.

Josh Niland is going to have an AMA on September 28, at 8am Sydney time, here in /r/askculinary. By my math, that’s 6pm US Eastern time, 11pm London time. (Edit: my reference to 8pm above isfor all you, uh, in Greenland, Argentina, and eastern Brazil.)

He is reasonably incredible when it comes to fish. He has a number of books, and a number of restaurants, that are responsible for innovative use of fish, from storage to breaking them down to recipes. He is, I think, particularly known for three things, in no particular order:

1. Dry aging fish;
2. Using a whole lot more of the fish than most;
3. Incredible presentations.

He has a new book out, called Fish Butchery, and he’s agreed to have an AMA with us.

If you’d like to see his work, you can see some of it here:

If you’d like to learn more about the book, you can see more about it here:

If you can make the AMA, that’s great.

If you can’t make the AMA, please post your questions here and we (the mod team) will post them for you.