Fish
Tail
Tail-end bluefin fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Cold product sears better—pat surfaces dry and do not crowd the pan.
Track this ingredient
Unit
Characteristics
Preparations
CutletFlakedPoachedSalad
Traits
EconomicalFast CookingFlake UseFlakyQuickThinThin Rear
History
Ice, rail and trawler fleets moved bluefin inland as everyday protein, including named tail portions.
Fillet and portion packs of bluefin became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold bluefin whole and in pieces long before industrial freezing, including named tail portions.