Award winning Chef Josh Niland explains how to make the most of your freshwater or saltwater catch. He explains what causes "fishy fish", how to properly butcher a fish, and how to turn 91% of its body weight into delicious cuisine.

"Our entire way of thinking about how we process fish needs to be overhauled, with far more consideration given to the elements of a fish that would traditionally be considered 'waste'. Is this possible? Well, a lot of the most loved dishes in the world have been born from the utilisation of waste. Whether it is a terrine, sausages or the humble bread and butter pudding, all these dishes were born from that thought, 'What are we going to do with all this?' I don't see why fish should be any different."