Fish steak
Fish steak
A Fish steak, also known as a fish cutlet or fish fillet, is a cut of fish that is usually boneless and skinless. The term is derived from the culinary practice of cutting a larger fish into smaller, more manageable pieces for cooking or serving.
Pronunciation
Fish steak: /fɪʃ steɪk/
Etymology
The term "steak" comes from the Old Norse word "steik", meaning "roast". The term "fish" comes from the Old English word "fisc", which is derived from the Proto-Germanic "*fiskaz".
Related terms
- Fish fillet: A boneless piece of fish cut from the side and away from the backbone.
- Fish cutlet: A small, round or oval shaped piece of fish, breaded and fried.
- Fish finger: A processed food made from fish meat that is breaded or battered.
- Fish and chips: A popular dish in the United Kingdom, consisting of fried fish in batter, served with chips.
See also
- Seafood: Sea animals that are consumed as food by humans.
- Cooking: The process of preparing food for eating by the application of heat.
- Cuisine: A style or method of cooking, especially as characteristic of a particular country, region, or establishment.
External links
- Medical encyclopedia article on Fish steak
- Wikipedia's article - Fish steak
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