A Caribbean English informal term for various firm-fleshed fish suitable for cutting into steaks rather than fillets -- typically larger species like kingfish, tuna, or wahoo.
A Caribbean English informal term for various firm-fleshed fish suitable for cutting into steaks rather than fillets -- typically larger species like kingfish, tuna, or wahoo. The term reflects a culinary rather than taxonomic classification, grouping fish by how they are best prepared and served. Common in markets and home cooking across the English-speaking Caribbean. Practical and unambiguous within its own regional context.
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She asked the fisherman for steakfish, and he handed over a thick cut of kingfish.
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A Caribbean culinary term for any of several firm-textured, thick-fleshed fish that are suitable for cutting into steaks and grilling or frying. Typically used in Caribbean markets and home cooking to refer to species like kingfish (wahoo), dolphinfish (mahi-mahi), or tuna, which hold their shape well during cooking. The term is practical and market-focused rather than taxonomically precise — it describes texture and culinary use rather than a specific species.
She picked up some steakfish from the market to grill for dinner with rice and peas.
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(Caribbean) Any of various firm-textured fish.
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