Salmon tail

The tail part of a salmon carcass with firmer and leaner meat, for baking, grilling, salting and for mince and cutlets.

Salmon tail is the tail part of a salmon carcass with firmer and leaner meat than the centre, pink-orange in colour, with skin and a small bone. It is baked, grilled and steamed, salted and smoked, the meat is cut off for tartare, mince and cutlets, and the fin and backbone from the tail are added to fish soup and fish stock.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Salmon tail, Raw: Calories 142.0 kcal, Proteins 19.8 grams, Fats 6.3 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories142.0 kcal

Proteins19.8 grams

Fats6.3 grams

Carbohydrates0.0 grams

Salmon tail, Smoked: Calories 117.0 kcal, Proteins 18.3 grams, Fats 4.3 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories117.0 kcal

Proteins18.3 grams

Fats4.3 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 109 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Finnish fish soup with creamRussian cuisine | Main courses

Finnish-style fish soup is an exquisite version of traditional Russian fish soup with a Finnish twist. The recipe's origins trace back to northern regions where the combination of fatty red fish, delicate cream, and aromatic spices gives the dish softness and depth of flavor. The broth is made from the head and tail of salmon, enriched with natural sea notes. Sautéed vegetables add sweetness to it, while partially mashed potatoes make the soup thick and velvety. Tender salmon fillet added at the end remains juicy, and cream gives the soup a creamy texture. Topped with fresh dill, the soup gains a light freshness. Finnish-style fish soup is perfect for both everyday lunch and festive dinner, revealing a harmony of northern flavors in every spoonful.

Red fish soup with applesAuthor's cuisine | Soups

It's good to cook fish soup with apples in the fall outside the city, when you can add aromatic Antonovka apples to the soup, plucked straight from the branch. The apple spirit goes well not only with salmon, but also, for example, with crucian carp or pike perch. And in general, the composition and richness of this fish soup can be easily adjusted to your own taste. For example, as Irina does, adding a shot of vodka to the broth to give the soup a slight bitterness.