Darne describes a thick steak-like slice with a bone in the center, obtained by cutting large round-bodied fish such as salmon or tuna perpendicular to the spine. It is a classic fish portion cut in French cuisine and is generally cooked on a grill or in the oven. In cross-section, both the belly and back sections of the fish can be seen together.
Where It's Used
“Cut salmon darne and grill it.”