1 x 700g piece of salmon tail fillet, skin removed, pin - boned (ask your fishmonger for
the thicker end of the tail)
Not exact matches
Thick at one
end tapering to a thin
tail, this is the muscle from which I cut six 6 to 8 ounce filet mignons, the perfect number
of steaks for a small holiday dinner party.
The natural
tail is
thick at the root (consistent with the required generous amount
of bone), tapering to the
end, and ideally not reaching below the hock joint.
The GSP has a short,
thick, water - repellent coat that's slightly longer on the underside
of the
tail and the back edges
of the rear
end, known as the haunches.
This
thick and powerful
tail is rather wide at the base
of the dog and tapers to a tip at the
end, even the Labrador Retriever's
tail is covered with its
thick and water resistant coat.
The
tail is either long and tapered, slightly
thicker at the base and gradually getting thinner towards the
end, or it can be the more stubby
tail of the Spaniel.