Cutlets, steaks and escalopes
Preparing cutlets and steaks
Cutlets suit large barrel-shaped roundfish such as yellowtail kingfish, mackerel, large mullet, Atlantic salmon and tuna.
Due to the size of these fish, you should ask your fishmonger to prepare the cutlets and steaks for you.
A steak is similar to a cutlet, but it doesn't have the skin.
With the tail facing away and working towards it, cut diagonal slices, keeping them as even as possible. Start with the flesh at the tail end. Leave the skin behind.
The slices can be paper-thin (smoked salmon) or up to 2–3 cm thick for cooking methods such as pan-frying. The objective is to produce escalopes of even thickness.