Fish steak

[1] 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.

[1] Cutting through the backbone with a knife can be difficult,[1] so it is preferable to use a butcher's saw or a cleaver to make fish steaks.

[2] Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.

Fish steaks can be grilled, pan-fried, broiled or baked.

In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable skeletal muscle[4] and has a softer texture.