Fish
Tail
Tail of Tuna 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 tuna tail iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.
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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 6.88 g
- Saturated Fat 0.75 g
- Trans Fat 0 g
- Monounsaturated Fat 1.48 g
- Polyunsaturated Fat 4.65 g
- Cholesterol 55.8 mg
- Sodium 84.6 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 71.8 g
- Energy 151 kcal
- Water 71.8 g
- Protein 22.3 g
- Fat 6.88 g
- Saturated Fat 0.75 g
- Monounsaturated Fat 1.48 g
- Polyunsaturated Fat 4.65 g
- Omega-3 1.86 g
- Vitamins 55.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.45 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.8 µg
- Vitamin E 1.58 mg
- Vitamin K 0.5 µg
- Minerals 432 mg
- Major Minerals 431 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.45 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.9 · vitamin-d: 12.8 · vitamin-e: 1.58 · vitamin-k: 0.5 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Coastal cooks portioned tuna into tail pieces for even cooking and trade.
Filleting lines and frozen packs made tail of tuna available inland.
Restaurants standardised specialty tail portions of tuna for plate timing.