Afish steak, alternatively known as afish cutlet, is acut offood fish which is perpendicular to thespine and can either include thebones or as bonelessmeat.[1] Fish steaks can be contrasted withfish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with theskin on or without,[1] and are generally made fromfish larger than 4.5 kilograms (10 lb).[2] Fish steaks from particularly large fish can be sectioned so they are boneless.[3]
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 abutcher's saw or acleaver to make fish steaks.[2] Larger fish, such astuna,swordfish,salmon,cod andmahi-mahi, are often cut into steaks.
Fish steaks can begrilled,pan-fried,broiled orbaked. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumableskeletal muscle[4] and has a softer texture. Whilebeef 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.[5] Unlike beef steak, fish steaks are oftenbaked in asauce.
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