Fish
Tail
Cod tail fillet is thinner, slightly tougher near the fin, and quicker to cook—best for soups, fishcakes, and thrifty batter portions. Flake is still white and mild when not overcooked. Fold thin ends, or cut into stew chunks of even size. Do not expect the same showpiece flake as a centre loin; use its strengths in mixed dishes.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Cod tails fed household pots when thicker cuts were sold or salted for trade.
Processors directed tails into mince, fishcakes, and lower-grade frozen packs.
Retail tail-end cod fillets offered a budget white-fish option.