Steak Fish is not a single species of fish but is a style of cooking fish. Big Round, Fat fish are best for Steaking. This method of cooking fish was once more common. Today, most fish are filleted, or cut lengthwise to be skinless and boneless. Steak Fish are cut crosswise with the skin left on and the bones in place.
Cleaning fish is a learned skill. Experienced Fish Mongers can make perfect filets with a sharp, flexible knife. Sushi chefs are artists with the way they cut fish. The average angler does what they do. Usually this means scaling, gutting, and chopping. Making fish steaks is a quick and easy way to prepare your fish.’ The section just behind the gills has the front pectoral fins or “Collars” These fins are often overlooked delicacies. Tail end steaks are perfect for light eaters and kids.
Montana has several great fish species that can be Steaked. Channel Catfish, Salmon, BIG Trout, and Paddlefish can be prepared using this method. Cut the steaks from ½-2 inches thick. These tasty steaks can be grilled, smoked, baked, or fried. Use your favorite spice blends and sauces to make the recipe your own.
They make a variety of rubs and marinades that can be used. Before I cook any fish, thorough cleaning and rinsing are important. Sweetening Fish Filets is also a good idea. This procedure will improve the quality and flavor of your fish filets or steak fish.
Mix 3 tbsp. of salt with 2 tbsp. of Baking Soda into 1 gallon of cold water.
Submerge the cleaned fish under the water bath. A plate will hold them down easily
Refrigerate for 4-6 hours.
Rinse the fish after sweetening, and drip dry on paper towels.
Once you do this process, you will be amazed at how the texture and flavor of the fish improves. You will also be surprised at how much CRUD is removed from the fish.
My favorite Fish Steak method of cooking is on a campfire coals, charcoal or hot grill. I cut a piece of foil into the shape of a fish steak. Usually, my steaks are between 1-2 inches thick. You can make them thicker but need to cook them more slowly and longer. I leave the scaled skin on the steak. The spice I prefer is Old Bay spice blend. 3-5 minutes per side will do the trick. The center of the steak should be around 145 degrees. Flip the filet carefully so it does not fall apart. Don’t over cook or burn the steak.
A fresh Tartar Sauce is a nice side. Mild fish are tasty with less spice, but oiler and fishier fish can take a spicey Thai or Cagen Creole style flavor profile. Sometimes a spritz of fresh lemon is just perfect.
Steak Fish freeze well when vacuum sealed. A double layer of plastic wrap will also work.
Try a different cut!
Montana Grant
