Fish
Centre Cut
Centre-cut steak of Tope 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 tope centre cut 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.
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Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Coastal cooks portioned tope into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of tope available inland.
Restaurants standardised specialty centre cut portions of tope for plate timing.