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A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless. 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. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle.
Fish steaks can be made with the skin on or off, and are generally made from
''Chinese Cooking For Dummies''
John Wiley & Sons. . It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish, such as
''30-Minute Meals For Dummies''
John Wiley & Sons. . Unlike beef steak, fish steaks are often baked in a
''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. . Fish dishes Steak {{meat-stub
A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless. 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. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle.
Fish steaks can be made with the skin on or off, and are generally made from fish
Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...
larger than . Fish steaks from particularly large fish can be sectioned so they are boneless.Yan, Martin (2011''Chinese Cooking For Dummies''
John Wiley & Sons. . It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish, such as
tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...
, swordfish
Swordfish (''Xiphias gladius''), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordf ...
, salmon
Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus '' Salmo'') and North Pacific (genus '' Onco ...
, cod and mahi-mahi
The mahi-mahi () or common dolphinfish (''Coryphaena hippurus'') is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado (not to be confused with '' Salminus b ...
, are often cut into steaks.
Fish steaks can be grilled, pan-fried
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, ...
, broiled or baked
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferre ...
. 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.Bennett, Bev (2011''30-Minute Meals For Dummies''
John Wiley & Sons. . Unlike beef steak, fish steaks are often baked in a
sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
.
See also
* Beefsteak * List of steak dishes *Notes
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. . Fish dishes Steak {{meat-stub