Fish
Tail
Tail of Yellowtail 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 yellowtail tail 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.
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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 2.9 g
- Saturated Fat 0.61 g
- Trans Fat 0 g
- Monounsaturated Fat 1.17 g
- Polyunsaturated Fat 1.12 g
- Cholesterol 58.2 mg
- Sodium 84 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 69.7 g
- Energy 115 kcal
- Water 69.7 g
- Protein 22.2 g
- Fat 2.9 g
- Saturated Fat 0.61 g
- Monounsaturated Fat 1.17 g
- Polyunsaturated Fat 1.12 g
- Omega-3 0.45 g
- Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.68 mg
- Vitamin K 0.6 µg
- Minerals 407 mg
- Major Minerals 406 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 58.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 1.7 · vitamin-e: 0.68 · vitamin-k: 0.6 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Coastal cooks portioned yellowtail into tail pieces for even cooking and trade.
Filleting lines and frozen packs made tail of yellowtail available inland.
Restaurants standardised specialty tail portions of yellowtail for plate timing.