Fish
Tail Cut
Bigeye tail cut is a prepared fish portion from the steak—cut so thickness and bone structure suit a single cooking method. seafood with species-specific oiliness and flake. Pat dry, season, and cook just until opaque or to the preferred doneness for the species. stop at just-opaque; residual heat finishes the centre. Label and use promptly; fish quality falls fast. Taste a scrap if quality seems uncertain before committing a whole batch.
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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 1.16 g
- Polyunsaturated Fat 1.19 g
- Cholesterol 57.7 mg
- Sodium 80.7 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 72.1 g
- Energy 118 kcal
- Water 72.1 g
- Protein 22.8 g
- Fat 2.95 g
- Saturated Fat 0.6 g
- Monounsaturated Fat 1.16 g
- Polyunsaturated Fat 1.19 g
- Omega-3 0.47 g
- Vitamins 42.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.39 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
- Minerals 320 mg
- Major Minerals 319 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 57.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.39 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Ice, rail and trawler fleets moved bigeye inland as everyday protein, including named tail cut portions.
Ice, rail and trawler fleets moved bigeye inland as everyday protein, including named tail cut portions.
Coastal fisheries and markets sold bigeye whole and in pieces long before industrial freezing, including named tail cut portions.