Fish
Centre Cut
Centre-cut steak of Zander 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 zander centre cut iced until cooking; pat dry for browning, and stop when just opaque . Pan-frying, poaching, and schnitzel fillets suit the cut. Season with salt, acid, and fat that frame firm sweet white flesh.
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Unit
Characteristics
Preparations
BroiledCookedFreshGrilledPan FriedPrepared
Traits
Centre CutPortionPrep ReadyQuick CookSeared Crust
History
Coastal cooks portioned zander into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of zander available inland.
Restaurants standardised specialty centre cut portions of zander for plate timing.