How to Steak or Chunk Large Fish
Large fish cook better if they are steaked or chunked. Steak large fish like salmon, tuna and mackerel by cutting them into slices. Cooks suggest you steak large fish as a option if they weigh more than 6 pounds but you must steak large fish if they weigh more than 15 pounds. Savor thick, delicious fish steaks or chunks in recipes that are easy and healthy to make.
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Instructions
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1
Remove head, fins and insides of fish.
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Scale or skin fish.
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3
Partially freeze fish until it is slightly stiff. Lay the fish on its side.
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4
Score fish with a sharp knife, slashing marks at three-fourths to one-inch intervals.
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5
Pull the fish slightly to the side as you cut through the body with a regular knife, electric knife or kitchen saw to make each steak. Begin steaking closest to the tail and work toward the head.
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6
Trim belly fat from oily fish.
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7
Cut thinner tale sections into chunks.
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Tips & Warnings
Be careful not to get cut by sharp fins when you hold fish during steaking.
Research levels of toxins in bodies of water before eating fish.
Marinate fish steaks in the refrigerator but never at room temperature.
