Silverside (beef) thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to "corned beef" rather than any other form of the cut. In most parts of the U.S., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top. In the
Hardyhead silverside where it is level with the origin of the anal fin. The dorsal fin has 5-8 spines and 9-10 soft rays while the anal fin has 1 spine and 12-17 soft rays and it has 43-44 vertebrae. They can grow up to 14 cm but are more usually in the range 10–12 cm. Freshly caught specimens are overall silvery in colour, tending to greenish on the dorsal area but with a bright blue strip along the flank, dusky fins and a translucent appearance when seen live in the water. The hardyhead silverside has an Indo-Pacific distribution which extends from the