The Benefit Of Buying Loin Cuts Of Fish

Fish night is always a good idea. However, when it comes to deciding precisely which protein from the sea hits your plate, it pays to be more specific. After all, there are approximately 32,000 species of fish.

If you're feeling overwhelmed by the endless possibilities, the first thing to do to make sure you enjoy the finish dish is to ask your fishmonger to recommend a loin cut. This dense tenderloin-shaped section comes from the top of the fish, parallel to the spine. It's usually derived from large fish such as tuna, cod, and salmon — approachable options packed with flavor.

The loin cut doesn't include intimidating qualities like bones or skin, making it ready to use right after purchase. The meat is tender and flavorful with a nice balance of fat. Unlike other cuts, it's malleable enough for various applications, including frying, grilling, and baking. It can also be sliced into medallions, resulting in smaller pieces of fish ready to saute. 

How to cook with a loin cut of fish

The ideal preparation technique varies according to the fish. With sashimi-grade fish like tuna and salmon, the loin offers perfect fat content for raw consumption. Slice it up for a poke bowl, or carefully cut it into slivers to eat raw.

Meatier fish like tuna, salmon, and swordfish are also great for searing. Slice the loin into thick medallions with enough density to keep the moisture intact. Throw onto the grill on a skillet or sous-vide to perfection.

With its flakier flesh, cod is better suited for applications involving larger pieces of the loin. Bake the cut whole alongside spices, vegetables, and a vinaigrette, or cut it into strips and craft a classic fish and chips. Cod is especially well-predisposed to the loin cut, so purchase the fillet for other uses, too. And no matter the type of fish, always remember to buy the freshest available.