Fish steak

A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable muscle.

Fish steaks can be made with the skin on or off, and are generally made from fish larger than 10 pounds (4.5 kg). Fish steaks from particularly large fish can be sectioned so they are boneless. It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.

Fish steaks can be grilled, pan-fried, broiled or baked. While beef steak takes time to cook and can be tough, fish cooks rapidly, is tender, and tends to fall apart. Fish steaks are less likely to fall apart than fish fillets. Unlike beef steak, fish steaks are often baked in a sauce.

Fish

A fish is any member of a paraphyletic group of organisms that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups. Most fish are ectothermic ("cold-blooded"), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., gulpers and anglerfish). With 33,100 described species, fish exhibit greater species diversity than any other group of vertebrates.

Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries (see fishing) or farm them in ponds or in cages in the ocean (see aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.

Steak

A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beef steak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties.

As a "top-quality ingredient", beef steaks "are perfect if properly grilled", but they can be pan-fried, or broiled. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.

"Steaks" are also cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo,sheep, ostrich, pigs, reindeer, turkey and deer, as well as various types of fish, especially salmon. Some cured meat, such as gammon, is commonly served as steak.

Asian cuisine

Asian cuisine refers to any of several major regional cuisines, including East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine.

Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.

While rice is common to most Asian cuisines, different varieties are popular in the various regions. Basmati rice is popular in the subcontinent, Jasmine rice is often found across the southeast, while long-grain rice is popular in China and short-grain in Japan and Korea.

Curry is a common dish in southern ,western and southeastern Asia, however it is not as common in East Asian cuisines. Curry dishes with origins in India and other South Asian countries usually have a yogurt base while Southeastern and Eastern curries generally use coconut milk as their foundation.

Gordon Ramsay

Gordon James Ramsay, OBE (born 8 November 1966) is a Scottish-born British chef and restaurateur. His restaurants have been awarded 16 Michelin stars in total and currently hold 9. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held 3 Michelin stars since 2001. Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen, Kitchen Nightmares, MasterChef, MasterChef Junior and Hotel Hell. In 2015, Forbes listed his earnings at $60 million for the previous 12 months, and ranked him the 21st highest earning celebrity in the world.

Early life

Ramsay was born on 8 November 1966 in Johnstone, Renfrewshire, Scotland. From the age of five, he was raised in Stratford-upon-Avon, Warwickshire, England. Ramsay is the second of four children. He has an older sister, Diane; a younger brother, Ronnie, who Ramsay revealed had been behind bars for heroin possession as a juvenile; and a younger sister, Yvonne. Ramsay's father, Gordon James Senior (died 1997), was – at various times – a swimming pool manager, a welder, and a shopkeeper; his sister Yvonne and their mother, Helen (maiden name: Cosgrove), have been nurses.