Cutting Steaks

Steaks cut from a round fish are made by cutting across one that has been scaled, trimmed and gutted. Use a chef’s knife or cleaver. Steaks are usually cut 2.5 cm thick and can be pan-fried, grilled, roasted or poached. Sea bass is shown here.

1. Make evenly spaced marks along the side of the fish. Cut down forcefully through the flesh and backbone at each mark with the knife.

   

2. Fold the ends of each steak in towards the centre; secure the ends with a wooden cocktail stick to keep the ends from curling during cooking. The steaks are now ready to cook and they can be served with or without the backbone.