Fish

Tail Cut

Tail-cut of Yellowfin 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 yellowfin tail cut iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Searing, sashimi, poke, and steaks suit the cut. Season with salt, acid, and fat that frame firm moderate-fat red flesh.

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 117

Amount per 100 g

Total Fat 3.18 g
Saturated Fat 0.64 g
Trans Fat 0 g
Monounsaturated Fat 1.22 g
Polyunsaturated Fat 1.32 g
Cholesterol 56.5 mg
Sodium 76.8 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22 g
Water 69.2 g

Detailed nutrients

Energy 117 kcal
Water 69.2 g
Protein 22 g
Fat 3.18 g
- Saturated Fat 0.64 g
- Monounsaturated Fat 1.22 g
- Polyunsaturated Fat 1.32 g
  - Omega-3 0.53 g
Vitamins 44.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.68 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
Minerals 396 mg
- Major Minerals 395 mg
  - Calcium 69 mg
  - Sodium 76.8 mg
  - Potassium 249 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: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.68 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·

Minerals

Sodium: 76.83 · Potassium: 249 · Calcium: 69 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

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