Why a tailpiece is a most excellent piece of fish

1     Only a PRIME LARGE SPECIMEN of fish is big enough to yield a tailpiece.

2    You cook it on-the-bone (keeps it moist) but after cooking you have two PERFECTLY BONELESS fillet steaks.

3     It is VERY EASY TO COOK – wrap in foil put in oven at 200C for 20 minutes. The two fillets will slide smoothly off the bone.

4     Tailpieces are VERY FAVORABLY PRICED compared with the rest of the SAME FISH (because many people are wrongly dubious about those bones).

A tail piece from black cod. A reasonably priced way to eat black cod.

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