The term Darne refers to a type or form of court, usually applied to fish large and well considered, and with more assiduity to salmon. Could be translated as steak, medallion, slice or slice, being one of the characteristics of the darne, the thickness that is given to the cut piece, and that in addition includes the skin and the spine. The french cuisine defines for us the Darne how to cut a slice of salmon with a thickness of about 2-4 centimeters, somewhat thicker than normal for that cooking does not let dry the fish. In addition, the darne must be obtained from the center of the piece of fish, where the cut is more homogeneous, clean and appealing to the eye.