Fish

Tail

Tail-end ling fillet is the tapering rear of the side—thin, quick-cooking, and prone to drying if treated like a thick loin steak. Flake is still pleasant in moist heat. Ideal for soups, pies, and fishcakes. Poach or stew; if pan-frying, use high heat and short time, or fold the thin end under for even thickness. Good value after centre and loin are portioned.