Fish
Tail
Tail-end bluefish fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Unit
Characteristics
Preparations
CutletFlakedPoachedSalad
Traits
EconomicalFast CookingFlake UseFlakyQuickThinThin Rear
History
Ice, rail and trawler fleets moved bluefish inland as everyday protein, including named tail portions.
Fillet and portion packs of bluefish became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold bluefish whole and in pieces long before industrial freezing, including named tail portions.