The Absolute Best Type Of Fish For Steak Cuts (2024)
Mention a steak and a slab of medium-rare prepared beef is what comes to mind. However, the term is applicable to other protein types, too, including fish. In the case of these aquatic animals, the nomenclature refers to a different selection. Rather than encompassing meat carved from particularly tender areas, fish steaks are full cross-sections. This means the cuts are butchered in large chunks perpendicular to the spine. And as a result, they'll often include bones and even skin.
With so many varieties of fish, not all of their steaks are created equal. However, for an especially flavorful and easily prepared type, turn to the tuna steak. One of the heftiest and thickest cuts, this fish can even be prepared medium rare. And its delicious, bold taste holds up well on its own, requiring only a few additional ingredients. Such qualities make it an easy transition point from the world of beef.
Like with their other meat analogs, fish steaks do especially well on the grill. And a thick-cut tuna steak is primed for the job. It can be prepared hot and fast, developing a picture-perfect exterior sear. Meanwhile, the inside stays deep red, resembling and tasting meaty due to a specific protein. All that's necessary is to keep an eye on preparation time to avoid overcooking, and a beautiful fish steak emerges.
In addition to tuna, other fish also offer a delicious steak experience. Another especially meat-like option is swordfish. The flavors lean more balanced, with characteristics reminiscent of other white-fleshed fish but a much sturdier texture. Steak cuts also exist for other familiar large fish varieties, like salmon, halibut, cod, and mahi-mahi. These types can still turn out delicious, but they require more care with bones. Plus, unlike tuna, it's necessary that the interior is completely cooked through, making it trickier to prepare thicker sliced steaks.
Larger fish, such as tuna, swordfish, salmon, cod, and mahi-mahi, are often cut into steaks, but steaks can be cut from any fish larger than 10 pounds. Also, just like beef, fish steaks can be grilled, pan-fried, broiled, or baked.
“What people consider the quote-on-quote best steaks are the middle meats,” says Flannery. “Those are steaks from the midsection of the animal, between the rib and the rump.” These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree.
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones.
Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.
This distinctive texture, combined with a sweet, mild flavor, could excite even a staunch carnivore. In fact, swordfish steaks are similar enough to beef steaks that I decided to start my investigation by looking to one of the test kitchen's favorite methods for cooking steak.
Collar: This is the part of the fish that a lot of people say is the best part of the fish. It's a nice tender and rich cut. Back Meat, Abdomen Meat, & Tail Meat: These parts of the fish are where you are going to get most of you meat. Dishes such as fish fillets, roasted fish, or fried fish.
Cod loins are thick fillets cut from larger fish, and chiefly comprise the main section of fillet above the fish's lateral line, which starts behind the head and ends behind the dorsal fin. Cod loins do not include flesh from the tapering tail and belly, and are widely viewed as superior to the standard fillet.
Due to the way we cut the fish, fillets are typically flakier than steaks. Additionally, the fillet is a larger cut of meat, ideal for more than one diner. Steaks are cut for single servings. Because the bone remains in the cut, steaks tend to be more flavorful and take longer to cook.
In fact, it's often called the “poor man's ribeye.” It comes from the same part of the cow as the prize ribeye, but it's cut thinner so butchers can get an extra piece to sell. Cook chuck-eye steaks just like you would a real ribeye.
What is Picanha? Picanha is a beef cut taken from a cattle rump's top portion. It is an extremely flavorful cut of beef, thanks to the steak's outer fat cap, which keeps the steak nice and juicy too. Picanha steaks are the most popular steak in meat loving Brazil where this cut is called the “Queen of Steaks”.
Consider texture. The “mouthfeel” of your dish is almost as important as the flavor. That's why delicate seafood, like crab, goes so well with tougher meats, like steak.
Beefsteak is graded for quality, with higher prices for higher quality. For example, beef tenderloin is the most tender, while wagyu, such as Kobe beef from Japan, is also known for its high quality.
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