Fish steak

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Salmon steak (left), fillet (right).

A fish steak is a cut of fish which is cut perpendicular to the spine and includes the bones. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. Fish steaks can be grilled, pan-fried, broiled or baked.

Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. Fish steaks from particularly large fish can be sectioned so they are boneless.[1]

While beef steak takes time to cook and can be tough, fish cooks rapidly, is tender, and tends to fall apart. Fish steaks are less likely to fall apart than fish fillets.[2] Unlike beef steak, fish steaks are often baked in sauce.

Notes[edit]

  1. ^ Yan, Martin (2011) Chinese Cooking For Dummies John Wiley & Sons. ISBN 9781118069295.
  2. ^ Bennett, Bev (2011) 30-Minute Meals For Dummies John Wiley & Sons. ISBN 9781118068847.

References[edit]