Question: What direction is a fish steak cut in?
About the article "Steak", section "Abstract".

Candidate passages:
A steak (from Old Norse "steik", "roast") is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine.
Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked.
Steak can also be meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak.
Without qualification, the word "steak" generally refers to beefsteak.
Steaks from other animals are usually qualified as, "e.g.
", 'swordfish steak' or 'venison steak'.
A fish steak is a cut of fish which is cut perpendicular to the spine and includes the bones.
Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones.
Fish steaks can be grilled, pan-fried, broiled or baked.
Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.
Fish steaks from particularly large fish can be sectioned so they are boneless.
While beef steak takes time to cook and can be tough, fish cooks rapidly, is tender, and tends to fall apart.
Fish steaks are less likely to fall apart than fish fillets.
Unlike beef steak, fish steaks are often baked in sauce. 
Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak), chuck fillet (sold as chuck eye steak and chuck tender steak,) cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut"), top blade steak or chicken steak, under blade steak, shoulder steak and shoulder roast, and arm steak and arm roast.
The average meat market cuts thick and thin chuck steaks (often sold as chuck steak or chuck steak family pack) from the neck and shoulder, but some markets also cut it from the center of the cross-rib portion.
Short ribs are cut from the lip of the roll.
Some meat markets will sell cross-rib pot roast under the generic name "pot roast."
The difference between a pot roast and a cross-rib pot roast is the vertical line of fat separating the two types of chuck meat; the cross-rib pot roast contains the line of fat.
This is what creates richness of flavor in the roast. 
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer.
The name refers to the shape of the indentations left by that process (called "cubing").
Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp pointed rods to pierce the meat in every direction.
This is the most common cut of meat used for chicken fried steak. 
Flat iron steak is the American name for the cut known as butlers' steak in the UK and oyster blade steak in Australia and New Zealand.
It is cut with the grain, from the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it's not cross-grain.
This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example kobe beef.