Fish
Tail
Crayfish tail is the primary meat section—firm, sweet, and sold in shell or as peeled frozen tails for stews and pastas. Yield is smaller than lobster but flavour concentrates nicely in butter and spice sauces. Sauté peeled tails briefly; they toughen if held at a hard boil. In-shell tails grill well after a split. Thaw frozen tails in the fridge and pat dry before searing.
Track this ingredient
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 2.86 g
- Saturated Fat 0.58 g
- Trans Fat 0 g
- Monounsaturated Fat 1.16 g
- Polyunsaturated Fat 1.12 g
- Cholesterol 53.2 mg
- Sodium 79.4 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 71.1 g
- Energy 114 kcal
- Water 71.1 g
- Protein 22.2 g
- Fat 2.86 g
- Saturated Fat 0.58 g
- Monounsaturated Fat 1.16 g
- Polyunsaturated Fat 1.12 g
- Omega-3 0.45 g
- Vitamins 42.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.41 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 363 mg
- Major Minerals 361 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 53.2 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: 4.41 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.8 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Peeled crayfish tails became a processing product for canning and later freezing.
IQF crawfish tails stocked restaurants far from Louisiana ponds.
Retail bags of peeled tails made weeknight étouffée practical worldwide.