Fish

Loin

Fillet loin section is the thickest upper band of the albacore fillet—the piece you cut into steaks or leave as a roast. Grain runs long; colour is even pale pink. This is the money cut for searing and solid canned packs. Portion against or across the grain into even medallions. Best for rare-to-medium cookery. Keep separate from thinner tail when freezing for different uses.