A fish steak, alternatively known as a fish cutlet, is a cut of

food fish Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet. The English language does not have a s ...

which is perpendicular to the spine and can either include the

bone A bone is a rigid organ that constitutes part of the skeleton in most vertebrate animals. Bones protect the various other organs of the body, produce red and white blood cells, store minerals, provide structure and support for the body, ...

s or as boneless

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the

skin Skin is the layer of usually soft, flexible outer tissue covering the body of a vertebrate animal, with three main functions: protection, regulation, and sensation. Other animal coverings, such as the arthropod exoskeleton, have different ...

on or without, and are generally made from

fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

larger than . Fish steaks from particularly large fish can be sectioned so they are boneless. 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 butcher's saw or a

cleaver A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen knife, kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slas ...

to make fish steaks. Larger fish, such as

tuna A tuna (: tunas or 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 bul ...

swordfish The swordfish (''Xiphias gladius''), also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are the sole member of the Family (biology), family Xiphiidae. They ...

salmon Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native ...

cod Cod (: cod) is the common name for the demersal fish genus ''Gadus'', belonging to the family (biology), family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gad ...

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. It is also widely called dorado (not to be confused with '' Salmin ...

, are often cut into steaks. Fish steaks can be

grilled Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...

, pan-fried, broiled or

baked Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually t ...

. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable

skeletal muscle Skeletal muscle (commonly referred to as muscle) is one of the three types of vertebrate muscle tissue, the others being cardiac muscle and smooth muscle. They are part of the somatic nervous system, voluntary muscular system and typically are a ...

and has a softer texture. While beef steak takes time to cook and can be tough, fish meat cooks rapidly, is tender, and tends to fall apart when handled, and 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 flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

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

See also

Notes

References