Give cutlets a chance

By Steve Bain

Sep 24, 2024

Home butcher STEVE BAIN explains why it is important to choose the right fish and method to avoid a dry result.

Fish cutlets, also known sometimes as fish steaks, are an often maligned way of cutting up fish for the table.

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Sure, when drier fleshed fish are cooked as cutlets, the thinner ‘chest wall’ sections of the cutlet can end up overcooked and very dry, so their reputation isn’t top shelf. However if you choose a moisture-considerate cooking method and use a high omega-3 (oily) fish, you can avoid the dryness problems.

Cutlets are an alternate presentation approach, and sometimes variation is just what we need on our plate.

I like the look of fish cutlets and suggest that salmon cutlets are a safe bet when it comes to sending fish into the kitchen for a little marinade and then either the frying pan or oven.

Step 1: We start with the fish and a pair of knives, one being a cleaver. You can use a typical chef’s knife, however early in this series of photographs, I am using a cleaver and showing a safe option on how to use it.

Step 2: Firstly, because the cuts are across the skin, it is a good idea to scale the fish. Either a spoon or knife can be used. Here a spoon is being used. Handy hint: do this outside if you have the opportunity as it saves cleaning up. If you do it in the kitchen, you’ll be finding little scales popping up for weeks afterwards.

Step 3: To make longer fish manageable, I prefer to remove the head (which can be used in fish head soup) and also section off the tail (which I often turn into two fillets). To remove the head and front fins, make a cut all the way to the backbone.

Step 4: An alternate angle to show that the cut is perpendicular to the spine.

Step 5: Then place the cleaver into this cut, place your other hand on the back of the cleaver and press down with that hand to push the front edge of the cleaver through the salmon’s backbone as well as through the flesh to separate the head from the salmon’s body.