Fish
Belly
Belly of Tope is the richer lower flank—more fat and softer texture than the loin. Prize cut on oilier species; still moister than loin on lean white fish. Score skin so the piece cooks flat. As a belly section of fillet, portion for even cooking and clear labelling. Keep tope belly iced until cooking; pat dry for browning, and stop when just opaque. Frying, grilling, and curries suit the cut. Season with salt, acid, and fat that frame dense mild white flesh.
Track this ingredient
Unit
Characteristics
Preparations
BraisedCookedCrispedCuredFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
BellyFine GrainLeanPortionPrep ReadyRichSlow Cook Or Crisp
History
Coastal cooks portioned tope into belly pieces for even cooking and trade.
Filleting lines and frozen packs made belly of tope available inland.
Restaurants standardised specialty belly portions of tope for plate timing.