Fish
Tail
Salmon tail fillet tapers and cooks faster than centre cuts—handy for smaller servings, fishcakes, and dishes where thin pieces are an advantage. Fat is lower toward the tail, so the flesh is slightly firmer and less forgiving. Fold thin ends under for even pan heat, or flake cooked tail into salads and rillettes. Watch doneness closely so the thin edge does not dry while the thicker end finishes.
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Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Tail pieces of salmon were the thrifty household cut once the mid-side was sold or gifted.
Processors used salmon tails for smoked trimmings, croquettes, and canned products.
Retail packs of tail-end salmon fillets offered a lower-price entry to fresh salmon cookery.