Fish
Centre Cut
Brown Trout centre-cut steak is a thick cross-section from the deepest part of the body—even cooking and a neat oval on the plate. Bone-in pieces baste themselves lightly as they grill. Oil the surface and cook over medium-high heat. Pull while the centre is still moist; brown trout is leaner than farmed salmon and dries faster.
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Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Centre steaks of large brown trout were shared hearth portions.
Fishmongers cut brown trout steaks for retail display beside whole fish.
Barbecue culture adopted thick brown trout steaks for outdoor cooking.