Fish
Centre Cut
Centre-cut steak of Yellowfin 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 yellowfin centre cut iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Searing, sashimi, poke, and steaks suit the cut. Season with salt, acid, and fat that frame firm moderate-fat red flesh.
Track this ingredient
Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Coastal cooks portioned yellowfin into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of yellowfin available inland.
Restaurants standardised specialty centre cut portions of yellowfin for plate timing.