Fish
Centre Cut
Centre-cut steak of Striped Bass is the thick uniform middle—best for matched pan times. Avoids thin tail and belly taper. As a centre cut section of steak, portion for even cooking and clear labelling. Keep striped bass centre cut iced until cooking; pat dry for browning, and stop when just opaque . Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.
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Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Coastal cooks portioned striped bass into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of striped bass available inland.
Restaurants standardised specialty centre cut portions of striped bass for plate timing.