amb urger ▁three ▁times ▁per ▁day . ▁During ▁World ▁War ▁I , ▁American ▁soldiers ▁replaced ▁the ▁word ▁" h amb urger " ▁with ▁Sal is bury ▁ste ak ▁for ▁political ▁reasons . ▁ ▁Fish ▁ste ak ▁ ▁Fish ▁ste aks ▁are ▁cut ▁per pend icular ▁to ▁the ▁sp ine ▁and ▁include ▁b ones . ▁Although ▁their ▁del icate ▁flesh ▁requires ▁quick er ▁cook ing ▁than ▁be ef , ▁ste aks ▁from ▁sword fish , ▁hal ib ut , ▁t una , ▁sal mon , ▁and ▁ma hi - ma hi ▁can ▁be ▁gr illed . ▁They ▁are ▁frequently ▁cook ed ▁whole ▁or ▁as ▁fil lets . ▁Fish ▁ste aks ▁may ▁also ▁be ▁po ached ▁or ▁b aked ▁using ▁a ▁court ▁bou illon , ▁wine ▁or ▁sau ce ▁or ▁cook ed ▁en ▁pap ill ote ' '. ▁ ▁Com mer cial ▁s ash imi ▁t una ▁ste aks ▁may ▁have ▁their ▁color ation ▁fix ated ▁by ▁the ▁use ▁of ▁fl ushing ▁with ▁carbon ▁mon ox ide ▁( CO ), ▁where by ▁CO ▁is ▁p ump ed ▁into ▁b ags ▁containing ▁the ▁t una , ▁which ▁is ▁then ▁stored ▁at ▁ 4   ° C . ▁The ▁duration ▁of ▁time ▁for ▁color ▁fix ation ▁to ▁occur ▁var ies ▁per ▁the ▁size ▁of ▁the ▁meat . ▁For ▁example , ▁a ▁ 2 - inch ▁t una ▁ste ak ▁takes ▁ 2 4 ▁hours ▁for ▁color ▁fix ation ▁to ▁be ▁completed ▁using ▁this ▁process . ▁When ▁used , ▁color ▁fix ation ▁using ▁CO ▁occurs ▁prior ▁to ▁the