Fish
Centre Cut
Centre-cut steak of Trout 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 trout centre cut iced until cooking; pat dry for browning, and stop when just opaque . Pan-frying, smoking, curing, and baking suit the cut. Season with salt, acid, and fat that frame fine pink-to-white flake.
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Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Coastal cooks portioned trout into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of trout available inland.
Restaurants standardised specialty centre cut portions of trout for plate timing.