When you steak a fine large fish, the tailpiece - where the body narrows and the steaks would be too small - is left as a single larger piece. Cooked in the oven, these always make wonderful meals, because you can cook them on the bone. However, the two sides of meat slide easily off the backbone after cooking, and contain no small bones. We only ever have a few of tailpieces and they always sell quickly. So if one of these takes your fancy, carpe diem!
