2024 is looking to be a big year for Aishling!
At 24 years old, Aishling opened Goldie, a hugely popular seafood bistro on Oliver Plunkett Street. In just two years, Aishling gained the restaurant a Michelin Bib Gourmand, among many other awards – most recently Food & Wine’s Chef of the Year 2023.
Cooking only what the boats bring in that day, Aishling’s approach to using the WHOLE CATCH has gained her a loyal customer following, taught her how to plan a well-stocked larder in the event of bad weather, and be resourceful when it comes to foraging from the seabed.
Without complicated techniques, expensive equipment, or unfamiliar fish, Aishling will inspire readers to attempt recognisable dishes that make the most of the whole fish. Try Goldie’s famous fish trim nuggets, buttermilk fried tails, karaage hake, shime-style marinated cuts and mussel escabeche to make ahead and store in the fridge.
Alongside step-by-step instructions, buying and storage tips, Aishling introduces clear ways to clean, prepare and cook commonly found flat fish, round fish, shellfish, even tinned fish, converting even the wariest and novice cook into a confident seafood handler.
You can pick up a copy of ‘Whole Catch’ over on the Blasta Books website here.