A lesson I learned today: When cooking fish steak, buy uncut fish then slice into steaks just before cooking. They turn out tastier and juicier that way.
The long story: Speedy chanced upon very fresh tanigue (Spanish mackerel) in the market. The upper half of the fish had been cut into steaks (see the difference between fish steak and fillet). At P400.00 (about USD9.00) per kilo, the steaks were pricey. It might sound very reasonably priced for those living in the First World, but fish steaks at P400.00 per kilo is pricey in this Third World country. The tail end — everything below the belly — was priced differently. At P150.00 per kilo, it would yield at least four steaks — smaller than steaks cut from the upper half of the fish but that’s okay.
So, Speedy bought the entire tail end and the fish head. I sliced the tail end into steaks, steamed the fish steaks and that was how I discovered the huge difference between newly cut fish steaks and the more conveniently pre-cut fish steaks that can be bought per piece in the market. Huge difference. We’re never going back to pre-cut fish steaks. Ever. … Continue reading »