Fish
Loin
Bluefish fillet loin is the thick upper band of the fillet—the steak and searing centre. Flesh is oily assertive Atlantic. Even thickness makes timing predictable. Portion into medallions. cook same day; oxidises fast. Best for high-heat cookery and premium service in East Coast grill and smoke.
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Unit
Characteristics
Preparations
Raw If Grade AllowsSearedSteaked
Traits
FirmPremiumSteak SourceThickThick Upper FilletUniform
History
Loin bands of Bluefish were graded for premium packs and steaks.
Chefs portioned Bluefish fillet loins for grill lines.