Fish
Tail Cut
Tail-cut steak comes from the rear loin where the body tapers—smaller diameter, slightly more active muscle, and quicker to dry if cooked like a thick centre steak. Better for medium-fast cooking or flaking after a brief sear. Pound gently for even thickness if needed, or use in kebabs and pasta. Price is usually lower than centre-cut. Still mild albacore character when fresh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.95 g
- Saturated Fat 0.6 g
- Trans Fat 0 g
- Monounsaturated Fat 1.13 g
- Polyunsaturated Fat 1.22 g
- Cholesterol 57.3 mg
- Sodium 79.2 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.9 g
- Water 70 g
- Energy 118 kcal
- Water 70 g
- Protein 22.9 g
- Fat 2.95 g
- Saturated Fat 0.6 g
- Monounsaturated Fat 1.13 g
- Polyunsaturated Fat 1.22 g
- Omega-3 0.49 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.48 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
- Minerals 495 mg
- Major Minerals 493 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 57.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.48 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.7 · vitamin-k: 0.6 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Graders sorted smaller tail steaks into value packs and flake lines.
Home cooks used tail-cut steaks for weeknight grills and salads.