Tail Cut

Fish

Tail Cut

Rainbow Trout tail-cut steak is a thinner cross-section from toward the tail—smaller, leaner, and faster. Good for lighter appetites and glazed pan work. Cook hotter and shorter than centre steaks. A marinade or butter baste compensates for lower self-basting fat.

Track this ingredient

Unit

Characteristics

Preparations

BroiledCookedFreshGrilledPan FriedPrepared

Traits

PortionPrep ReadyQuick CookSeared CrustTail Cut

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 142

Amount per 100 g

  • Total Fat 6.47 g
  • Saturated Fat 0.75 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.52 g
  • Polyunsaturated Fat 4.2 g
  • Cholesterol 54 mg
  • Sodium 79 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.9 g
  • Water 74.4 g
Detailed nutrients

Tail meat is the primary lean muscle in lobster, crayfish, and many fish.

History

Tail-end steaks of rainbow trout fed thrifty tables when larger steaks were scarce.

Markets priced tail rainbow trout steaks below centre cuts.

Value packs of tail-cut rainbow trout filled freezer aisles.

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