Tronçon

Definition

Cross-section cuts of round fish or cylindrical vegetables, usually 2-3cm thick. It's basically slicing but with an unnecessarily fancy French name.

Example Usage

The halibut was cut into perfect tronçons for the poaching preparation.

Origin

French 'tronçon' (section, slice); from Latin 'truncus' (truncated)

Fun Fact

This cut is rarely used anymore; chefs prefer fileting and portioning fish their own way rather than being beholden to what nature gave them.

Source: Classical French fish-cutting techniques

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