Fish
Tail
Plaice tail meat is thinner and faster-cooking—good for soups, cakes and quick sautés. Fold thin ends under for even pans; use moist methods if very lean. stop at just-opaque; residual heat finishes the centre. Salt early for large joints, late for delicate leaves and soft fruit.
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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 1.14 g
- Saturated Fat 0.23 g
- Trans Fat 0 g
- Monounsaturated Fat 0.46 g
- Polyunsaturated Fat 0.45 g
- Cholesterol 53.8 mg
- Sodium 76.1 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 68.2 g
- Energy 97.5 kcal
- Water 68.2 g
- Protein 21.8 g
- Fat 1.14 g
- Saturated Fat 0.23 g
- Monounsaturated Fat 0.46 g
- Polyunsaturated Fat 0.45 g
- Omega-3 0.18 g
- Vitamins 41.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.25 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
- Minerals 350 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 53.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.25 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.3 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Fillet and portion packs of plaice became standard supermarket seafood, including named tail portions.
Fillet and portion packs of plaice became standard supermarket seafood, including named tail portions.
Fillet and portion packs of plaice became standard supermarket seafood, including named tail portions.