Fish steak
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A fish steak, alternatively known as a
Fish steaks can be made with the skin on or off,[1] and are generally made from fish larger than 4.5 kilograms (10 lb).[3] Fish steaks from particularly large fish can be sectioned so they are boneless.[4] It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on.[1] Cutting through the backbone with a knife can be difficult,[1] so it is preferable to use a butchers saw to make fish steaks.[3] Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.
Fish steaks can be
See also
Notes
- ^ ISBN 9781435400368.
- ISBN 9780435572044.
- ^ ISBN 9780811704281.
- ISBN 9781118069295.
- ISBN 9781118068847.
References
- Green, Aliza (2010) The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters pp.78–83, Quarry Books. ISBN 9781592536535.