Meat · Cut · Short entry
Merlan
A long, flat muscle of the inner thigh, named after the whiting (merlan) because of its shape. It weighs 800 g to 1 kg, is short-fibred and very tender, and is cut into steaks, strips for the wok or cubes for skewers.
Where it lies
Interbev describes the merlan as a small, long, flat muscle that takes its name from the fish, weighing 800 g to 1 kg, and lists it among the six muscles of the tende de tranche. The Québec terminology office places it in front of the araignée and records other common names: limande (another flatfish), anguille (eel) and aiguillette de filet.
Cooking
Interbev suggests grilling or pan-frying it as steaks, cutting it into strips for a wok, or cubing it for skewers and fondue, with a light film of oil for skewers. Like the poire and araignée it is a morceau du boucher.
How it connects
Cut
- part of Tende de tranche (topside)
- related Poire
- compare Round (US)
