Fish
Tail
Langoustine tail is the main edible muscle—sweet, fine, and lobster-like—sold shell-on, peeled, or as frozen scampi tails. It is the cut restaurants portion for grills, thermidor-style dishes, salads, and classic scampi. Size grades matter: larger tails stay juicier under high heat; tiny tails suit pasta and fried scampi. Cook briefly—sear, grill, or poach until just opaque. Brine lightly for frozen product that can taste watery. Pair with citrus, chilli, garlic, and brown butter; heavy sauces should not cook the meat for long once added.
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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 2.86 g
- Saturated Fat 0.57 g
- Trans Fat 0 g
- Monounsaturated Fat 1.12 g
- Polyunsaturated Fat 1.17 g
- Cholesterol 57.9 mg
- Sodium 78.7 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 69.2 g
- Energy 119 kcal
- Water 69.2 g
- Protein 23.2 g
- Fat 2.86 g
- Saturated Fat 0.57 g
- Monounsaturated Fat 1.12 g
- Polyunsaturated Fat 1.17 g
- Omega-3 0.47 g
- Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.35 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.68 mg
- Vitamin K 0.6 µg
- Minerals 304 mg
- Major Minerals 303 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 57.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.35 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 1.7 · vitamin-e: 0.68 · vitamin-k: 0.6 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Tails entered soups, braises, and regional specialties from oxtail to lobster tail.