Not a Chef, Just a Bloke.
Josh BollenI'm josh bollen. Not a chef, just a bloke documenting wild food and its journey to the plate. Finding my own food and learning how to prepare it the very best I can.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 10 | Founded | 10 months ago | Last Issue | a month ago |
| Active | |||||
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joshbollen.substack.comLatest Issues
Fish Rib Rack
The belly is arguably some of the best meat on the whole fish. Super fatty and full of flavour but often an afterthought in the filleting process. The big lean loins are taken for prime cuts while the ribs are hacked around leaving onl...
Bone-in Fish Steaks with Lemon Pepper Beurre Blanc
Cooking fish on the bone is a pretty epic way to serve it in my opinion. It brings a tonne of flavour to the table. All the extra connective tissue, fat and collagen found around the bone, normally left on the frame is instead rendered down...
Honey Glazed Fish Tail Ham
Brined, Smoked and Glazed, this fish tail ham utilises a cut of fish generally considered less desirable and turns it into something that earns its place at the table.
Tail meat is totally fine for other preparations but just like with bee...
Fish Throats in Pilpil Style sauce
A bit of a strange cut of fish but I promise you once you try this fatty, gelatinous melt in your mouth bite paired with this super rich pilpil style sauce it’ll be one of your favourites.
Fish throats sound kinda sus but I promise they’re...
Fish Head Terrine
The idea of eating fish heads can be pretty daunting, but this recipe turns it into something to put on a charcuterie board and impress a crowd.
A dish that takes what can otherwise be a pretty daunting portion and turns it into something...
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| Subscribers | Engagement | 67 | Monthly Web Visits | ||
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Documenting the journey of our food to the plate. Not a Chef, Just a bloke.
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