The Fish Weight
Active· since May 24, 2026
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Crisp & Crunchy skin! 1. Dry handle your fish. No water for scaling, filleting or gutting 2. Dry your fish in the fridge. Hang on a butcher's hook in the coolroom or place on a wire rack in your fridge 3. Salt on skin just before cooking 4. Hot Grill 5. Fish weights on top to maintain even pressure and contact with the grill
The Fish Weight by Josh Niland
Stainless Steel Fish Weights/ Fish Press by Josh Niland of Saint Peter Restaurant
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