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Cooking Tailor or Bluefish | Recipes using Tailor



Cooking Tailor:

Fresh tailor are very tasty, although their soft, slightly grey meat bruises very easily and does not respond particularly well to freezing. Tailor flesh is mildly flavoured, flaky and somewhat oily. It is ideally suited to smoking, particularly cold smoking or smoke curing. All tailor destined for the table should be killed and bled as soon as they are landed, and cleaned within an hour or two of capture. Avoid dropping the fish, stacking them on top of each other, and allowing rigor mortis to set in while they are bent or curled up.

Colour of raw fillet:

Pink to dark grey.

Texture:

Soft to medium.

Fat Content:

Medium and slightly oily.

Flavour:

Distinct or strong fishy flavour.

 

Nutritional Information
For every 100 grams raw product
for Tailor fillet.

Kilojoules 521 (124 calories)
Cholesterol 30 mg
Sodium 37 g
Total fat (oil) 0.5 g
Saturated fat 33% of total fat
Monounsaturated fat 13% of total fat
Polyunsaturated fat 54% of total fat
Omega-3, EPA 14 mg
Omega-3, DHA 100 mg
Omega-6, AA 15 mg

 

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

 


 

See Also:
Tailor (Pomatomus saltrix) Photographs and Information
Fishing for Tailor or Bluefish
Cooking Tailor or Bluefish | Recipes using Tailor
Commercial Fishing for Tailor (Pomatomus saltrix) | Tailor Fishery

 


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