Tronçon is the crosswise cutting of large, flat-bodied fish such as turbot into thick, bone-in slices. It comes from the French word for cross-section/piece, and although it resembles the darne cut, it is generally used for flat fish. The cut slices are used for grilling, baking, or poaching as individual portions.
Where It's Used
“Cut turbot tronçon and bake it in the oven.”