Fish
Centre Cut
Centre-cut steak of Swordfish 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 swordfish centre cut iced until cooking; pat dry for browning, and stop when just opaque . Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm texture.
Track this ingredient
Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Coastal cooks portioned swordfish into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of swordfish available inland.
Restaurants standardised specialty centre cut portions of swordfish for plate timing.