THE FISH SOCIETY'S SIGNATURE CUT.
Our loin steaks and fillet steaks (click here to see what we mean) are luxury (normally*) boneless cuts from large fish, bringing you thick muscle which when cooked correctly gives you the classic 'moist flaking muscle' presentation and a supreme in-mouth experience.
*95 out of 100 are boneless. A few types have a greater tendency to include bones. Where so, we tell you on the product page.
Turbot, brill, salmon and large sea bass cry out for filet steak treatment, but cod, haddock and even humble coley give you big rewards when served in these generous formats.
Here, you'll also find 'fillet portions'. These are the same principle as fillet steaks but we judge the flesh to be not quite thick enough for 'steak' grade. So it's the same fish but at a useful discount.