As reported earlier chef Josh Niland is not just satisfied with treating Sydney locals to the cream of the crop when it comes to seafood within the four walls of his restaurant Saint Peter. But rather the talented foodie hopes to inspire and educate locals on the joys of preparing and cooking seafood at home. How? With a modern fishmonger of sorts on Oxford Street. The doors to the Fish Butchery open on April 17, with the space a lavish, cool room-free destination in which seafood fans will be able to inspect their ingredient of choice and learn how to best cook it. The Fish Butchery will provide all seafood ready to go – already dry scaled, gutted, filleted, pin-boned and (when appropriate) dry aged, as well as available cut to order. All produce available will be locally sourced, from the Tasmanian Octopus to the Mooloolaba Mahi Mahi. Perhaps those less inclined to cook at home, Fish Butchery will also be serving up takeaway fish and chips for a Josh Niland-take on the seaside favourite.