Fish
Centre Cut
Sea 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; sea trout is leaner than farmed salmon and dries faster.
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Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Centre steaks of large sea trout were shared hearth portions.
Fishmongers cut sea trout steaks for retail display beside whole fish.
Barbecue culture adopted thick sea trout steaks for outdoor cooking.