Fish
Centre Cut
Carp 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 firm freshwater 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.
Track this ingredient
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.