Mid loin lies under the small bones in the fillet and has a slightly firmer texture than back loin. When we cut out the mid loin, we remove the fish bones and the thin abdominal section, leaving a high, even loin of uniform thickness. The muscle fibres in this part are in a slightly different direction than in the back loin, resulting in a more distinctive chewing experience.

Mid loin has a balanced fat distribution that makes it particularly suitable for frying, grilling and baking. The extra thickness allows for precise heat treatment while retaining juiciness and texture. For an optimal eating experience, a light heat treatment with an almost raw centre is recommended.