Fish
Tail Cut
Shark tail cut is a prepared fish portion from the steak—cut so thickness and bone structure suit a single cooking method. seafood with species-specific oiliness and flake. Pat dry, season, and cook just until opaque or to the preferred doneness for the species. stop at just-opaque; residual heat finishes the centre. Label and use promptly; fish quality falls fast. Taste a scrap if quality seems uncertain before committing a whole batch.
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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 2.98 g
- Saturated Fat 0.62 g
- Trans Fat 0 g
- Monounsaturated Fat 1.23 g
- Polyunsaturated Fat 1.13 g
- Cholesterol 53.7 mg
- Sodium 77.1 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 75.1 g
- Energy 110 kcal
- Water 75.1 g
- Protein 20.8 g
- Fat 2.98 g
- Saturated Fat 0.62 g
- Monounsaturated Fat 1.23 g
- Polyunsaturated Fat 1.13 g
- Omega-3 0.45 g
- Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.45 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.8 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
- Minerals 445 mg
- Major Minerals 443 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.45 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 1.8 · vitamin-e: 0.7 · vitamin-k: 0.6 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Ice, rail and trawler fleets moved shark inland as everyday protein, including named tail cut portions.
Ice, rail and trawler fleets moved shark inland as everyday protein, including named tail cut portions.
Coastal fisheries and markets sold shark whole and in pieces long before industrial freezing, including named tail cut portions.