Fish

Loin

Loin of Tope is the thick upper back muscle—the prime block for searing, neat roasting, or raw slices where quality allows. Clean grain and uniform thickness. Trim dark bloodline if its flavour is too strong. As a loin section of fillet, portion for even cooking and clear labelling. Keep tope loin 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.