Cleaning & Care Cleaning Methods Recipes Steaking and Chunking In-Fisherman October 18th, 2011 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+ ih7n0021-11-17-37 ◄ Back Next ► Picture 1 of 4 Cut steaks about 1 inch thick from the loin portion of the fish. The loin is the portion of the fish above the rib cage. Remove the belly fat if you prefer. Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More cleaning-care Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement ▶ Now on Tablets! Subscribe & Save! Temporary Price Reduction! Subscribe Now Give a Gift | Subscriber Services WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!