Blasta Books #10: Whole Catch

The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City, where she serves the fish that had previously been thrown back and converts the wary to fully fledged seafood lovers.

Determined to take whatever is landed and to use as much of that as possible, not to mention building up a larder for days when bad weather means there are no boats out, Aishling has to get creative. That philosophy is reflected in Whole Catch, which shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling challenges the idea of the ‘catch of the day’ and will change how you think about seafood.

COMING APRIL 2024
  • ISBN: 9781739210540
  • Format: Hardcover, 72 pages
  • Dimensions: 21.7 x 1.2 x 15.4 cm
  • Publication date: 25 April 2024
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    Regular price
    €15.00
    Regular price
    Sale price
    €15.00

    About the author

    Aishling Moore is one of Ireland’s most exciting young chefs. Her fish restaurant, Goldie, in Cork’s city centre, has pioneered gill-to-fin cooking in Ireland. By adopting a whole-catch approach, the restaurant allows what’s landed to dictate what’s served.

    Goldie opened in late 2019. That same year, Aishling was named Chef of the Year by John and Sally McKenna. Goldie achieved Michelin Bib Gourmand status in 2021 and in 2022 was awarded Best Casual Dining in Ireland 2022 by both Food & Wine Magazine and the Restaurant Association of Ireland. In 2023, Aishling was named the Food & Wine Magazine Young Chef of the Year and also became deputy head of the Euro-Toques Ireland Food Council, an organisation that endeavours to preserve Irish culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products.

    @aishlingmoore

    Photographer credit: Ruth Calder-Potts

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