Fish

Tail Cut

Tail-cut of Yellowtail 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 yellowtail tail cut iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Sashimi, tataki, and grilled collars suit the cut. Season with salt, acid, and fat that frame buttery firm white-pink 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 112

Amount per 100 g

Total Fat 3.07 g
Saturated Fat 0.6 g
Trans Fat 0 g
Monounsaturated Fat 1.26 g
Polyunsaturated Fat 1.21 g
Cholesterol 52.9 mg
Sodium 76.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.1 g
Water 68.7 g

Detailed nutrients

Energy 112 kcal
Water 68.7 g
Protein 21.1 g
Fat 3.07 g
- Saturated Fat 0.6 g
- Monounsaturated Fat 1.26 g
- Polyunsaturated Fat 1.21 g
  - Omega-3 0.49 g
Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.96 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
Minerals 310 mg
- Major Minerals 309 mg
  - Calcium 26 mg
  - Sodium 76.5 mg
  - Potassium 206 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 52.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.96 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.4 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·

Minerals

Sodium: 76.5 · Potassium: 206 · Calcium: 26 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

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