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Cutting Fish in Steaks

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Most fish of 2 lb/1 kg or more are cut into ¾-1 in/2-2.5 cm thick slices for pan-frying, broiling, poaching and baking. The best come from the upper tail. Here, salmon is shown.
  1. Cut the fish behind the head. Cut thick, even slices to within 6 in/15 cm of the tail. For large fish, a cleaver may be needed to sever the backbone and free the slices.

  2. The tail section is usually cut horizontally in half to make two fillets rather than several small steaks.

© 1989 Anne Willan. All rights reserved.

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