Fish
Centre Cut
Centre-cut ling steak is a thick cross-section from the middle of a large fish or from the thickest fillet band—even thickness for grill marks and restaurant timing. Bone-in versions include a section of spine; boneless are cut from loins. Grill or pan-roast to just opaque. Centre cuts are the steak of choice when serving ling like a hearty white-fish chop.
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Unit
Characteristics
Preparations
BakedFreshGrilledPan Fried
Traits
EvenGrill FriendlyMildThick
History
Centre-cut fish steaks were the fishmonger’s premium steak grade.
Grills specified centre-cut for even cook times.