Definition of Fish steak

1. Noun. Cross-section slice of a large fish.

Generic synonyms: Steak
Specialized synonyms: Flitch



Fish Steak Pictures

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Lexicographical Neighbors of Fish Steak

fish or cut bait
fish out
fish out of water
fish owl
fish paste
fish poison
fish pond
fish ponds
fish products
fish sauce
fish sauces
fish scale
fish slice
fish steak (current term)
fish steps
fish stew
fish stick
fish sticks
fish stories
fish story
fish supper
fish suppers
fish tank
fish tanks
fish tape
fish tapes
fish tapeworm anaemia
fish tapeworm infection

Literary usage of Fish steak

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Encyclopedia of Practical Horticulture: A Reference System of Commercial by Granville Lowther, William Worthington (1914)
"fish steak, Tomato Dressing Dip two slices of fish steak in flour, fry in covered skillet until done brown on both sides. In another skillet put two ..."

2. The emigrant's vade-mecum or guide to the 'Price grant' in Venezuelan by Margaret Amanda Pattison (1868)
"At 8 AM made a most delightful breakfast on cat-fish steak and fried ham ; the ham however was scarcely patronised, so appetising was the fat and solid ..."

3. Consolidated Library of Modern Cooking and Household Recipes by Christine Terhune Herrick (1904)
"Bacon, small Fish, Potatoes Breaded Chops and Fish . Steak, 1 inch thick . Steak, H inches thick Small, thin fish Thick fish . ..."

4. Nyal Cook Book: Practical Recipes that Have Been Tested in Actual Use by Janet McKenzie Hill (1916)
"... Butter (For broiled fish, steak or chops) Beat one-fourth a cup of butter to a cream; beat in half a teaspoonful of salt, a dash of pepper and, ..."

5. The Commercial Products of the Sea: Or, Marine Contributions to Food by Peter Lund Simmonds (1879)
"... is very palatable, and a sword-fish steak makes an excellent substitute for a salmon cutlet. A sword-fish was shown at Boston, US, some years ago, ..."

6. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1914)
"Maitre d' Hotel Butter (For broiled fish, steak or chops) Beat one-fourth a cup of butter to a cream; beat in half a teaspoonful of salt, a dash of pepper ..."

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