Fish
Centre Cut
Bream steak is a cross-cut section through the body, often bone-in, giving a sturdy grill or pan portion. It keeps juices against the bone and shows mild sweet white flesh. Oil the surface, season well, and cook over medium-high heat; finish gently if thick. Serve with acidic sides—tomato, lemon, or sharp salad—to balance richness.
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Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Cross-cut fish steaks suited grilling of larger specimens.
Restaurant grills popularised even-thickness seafood steaks.