josh.bollen

josh.bollen Cooking with an emphasis on how our food makes its way from the wild to our plate. Always learning.

Winner winner crumbed calamari for dinner. Can’t beat a little homemade tartare sauce on the side.
10/06/2026

Winner winner crumbed calamari for dinner. Can’t beat a little homemade tartare sauce on the side.

08/06/2026

Out fishing this morning and managed a nice squid. How do I cook this one? Got any recipe ideas?

07/06/2026

Bone in Kingfish Steaks with a lemon pepper Beurre Blanc. I really like this cut it’s definitely a staple for me when breaking down bigger fish. I love freezing this one and vacpacking it for the Freezer to just whip out and throw on the barbecue when I’m feeling a feed. Cooking fish with the bone in also adds a tonne of flavour. You get heaps of connective tissue and collagen from around the bone that that’s usually left on the frame. It all kind of renders down when cooking and keeps the cut super juicy. I had it in my head to do a lemon pepper kind of sauce for this cut and when you’re doing fish, you really can’t look past a beurre blanc. Nothing really different to how you normally do it just adding some lemon juice and I know the purists are gonna hate this but a little cream as well to help stabilise the sauce. Finish it all off with some fresh cracked black pepper and you’re on. Rip in.

This recipe is up on my Substack for free. It is this month free recipe so comment “steak” and I’ll send it over. If you’ve been enjoying the recipes though. Please consider subscribing and for the price of one extra Coffee a month you’ll get weekly recipes, access to my whole notebook and the ability to comment as part of the Substack community.

Kingfish throats in pilpil style sauce. Not very common for fishos to take this cut but around the world in countries li...
28/05/2026

Kingfish throats in pilpil style sauce. Not very common for fishos to take this cut but around the world in countries like Spain, it’s super popular. Fatty and full of collagen slowly poached in oil they get melt in your mouth tender. Pilpil sauce emulsifies the fishes, gelatin and collagen with olive oil. Rich and velvety it’s a great pairing for fish throats. Essentially the Basque dish kokotxas. If you want my recipe for this dish and the guide on how to get the kingfish throats out comment “pilpil” below and I’ll send it to ya.

Kingfish Head Terrine. Fish heads can be a pretty daunting cut to tackle but I reckon they contain some of the best meat...
26/05/2026

Kingfish Head Terrine. Fish heads can be a pretty daunting cut to tackle but I reckon they contain some of the best meat in the whole fish. Fatty, gelatinous and packed full of collagen there’s heaps of meat tucked away in there. This terrine makes use of all of that and packages it up so even your most squeamish mates might give it a go. The full recipe is on my substack so if you’re keen to have a crack comment “head” below and I’ll send it over.

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