Fish
Tail
Tail of Whiting 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. As a tail section of fillet, portion for even cooking and clear labelling. Keep whiting tail iced until cooking; pat dry for browning, and stop when just opaque. Frying, steaming, pies, and gentle baking suit the cut. Season with salt, acid, and fat that frame delicate thin fillet.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Coastal cooks portioned whiting into tail pieces for even cooking and trade.
Filleting lines and frozen packs made tail of whiting available inland.
Restaurants standardised specialty tail portions of whiting for plate timing.