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).