Fish

Tail Cut

Tail-cut of Sturgeon is smaller and faster-cooking. Fold thin ends under for even heat in sauced dishes. As a tail cut section of steak, portion for even cooking and clear labelling. Keep sturgeon tail cut iced until cooking; pat dry for browning, and stop when just opaque. Smoking, grilling steaks, and confit suit the cut. Season with salt, acid, and fat that frame dense almost boneless texture.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BroiledCookedFreshGrilledPan FriedPrepared

Traits

PortionPrep ReadyQuick CookSeared CrustTail Cut

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 3.08 g
Saturated Fat 0.61 g
Trans Fat 0 g
Monounsaturated Fat 1.26 g
Polyunsaturated Fat 1.21 g
Cholesterol 53 mg
Sodium 80.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.8 g
Water 73.5 g

Detailed nutrients

Energy 111 kcal
Water 73.5 g
Protein 20.8 g
Fat 3.08 g
- Saturated Fat 0.61 g
- Monounsaturated Fat 1.26 g
- Polyunsaturated Fat 1.21 g
  - Omega-3 0.49 g
Vitamins 43.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.2 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 386 mg
- Major Minerals 384 mg
  - Calcium 37 mg
  - Sodium 80.3 mg
  - Potassium 267 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53 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: 4.54 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.2 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.29 · Potassium: 267 · Calcium: 37 · Iron: 1.5 ·

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

History

1800

Coastal cooks portioned sturgeon into tail cut pieces for even cooking and trade.

1950

Filleting lines and frozen packs made tail cut of sturgeon available inland.

2000

Restaurants standardised specialty tail cut portions of sturgeon for plate timing.