Fish

Tail

Tail of Striped Bass is the tapering rear muscle—thinner and faster-cooking. Use for stews, cakes, and small pan portions rather than show steaks. Slightly firmer texture is normal. Keep striped bass tail iced until cooking; pat dry for browning, and stop when just opaque. Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedGrilledStewedStock

Traits

Bone InFlavourfulGelatinous Or MeatySlowSpecialty

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 111

Amount per 100 g

Total Fat 2.98 g
Saturated Fat 0.63 g
Trans Fat 0 g
Monounsaturated Fat 1.13 g
Polyunsaturated Fat 1.22 g
Cholesterol 56.5 mg
Sodium 82.9 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21 g
Water 70.6 g

Detailed nutrients

Energy 111 kcal
Water 70.6 g
Protein 21 g
Fat 2.98 g
- Saturated Fat 0.63 g
- Monounsaturated Fat 1.13 g
- Polyunsaturated Fat 1.22 g
  - Omega-3 0.49 g
Vitamins 43.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.58 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
Minerals 378 mg
- Major Minerals 377 mg
  - Calcium 32 mg
  - Sodium 82.9 mg
  - Potassium 262 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.58 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.3 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·

Minerals

Sodium: 82.93 · Potassium: 262 · Calcium: 32 · Iron: 1.5 ·

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

History

1800

Coastal cooks portioned striped bass into tail pieces for even cooking and trade.

1950

Filleting lines and frozen packs made tail of striped bass available inland.

2000

Restaurants standardised specialty tail portions of striped bass for plate timing.