Tail

Fish

Tail

Salmon tail is the tapering rear of the fish—less fat, more connective tissue near the fins, and a smaller cross-section. It suits fishcakes, soups, and thrifty pan meals more than showpiece grilling. Poach, flake, or pan-sear with care at the thin end. For whole tail-on roasts, shield the tip with foil so it does not dry before the thicker meat is ready.

Track this ingredient

Unit

Characteristics

Preparations

BraisedGrilledStewedStock

Traits

Bone InFlavourfulGelatinous Or MeatySlowSpecialty

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 141

Amount per 100 g

  • Total Fat 6.46 g
  • Saturated Fat 0.74 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.52 g
  • Polyunsaturated Fat 4.2 g
  • Cholesterol 52.5 mg
  • Sodium 79.6 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.7 g
  • Water 70.3 g
Detailed nutrients

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

History

Salmon tails were everyday fare once prize mid-body cuts were sold or reserved.

GB

Markets sold salmon tails cheaper for stews, kedgeree, and family pies.

Processors redirected tails into mince, pet food, and budget fillet packs.

An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.