Fish

Loin

Ling fillet loin is the thick centre-back strip of a fillet, portioned for even steaks and medallions. It is the premium band of the side—minimal belly taper, maximum thickness—so restaurant plates cook uniformly. Flake is large and clean when just opaque. Cut across the loin for steaks or roast as a short joint. Baste lean ling and rest briefly before plating. Ideal when you want white-fish elegance without thin tail pieces on the same pan.