Each pack contains 1 skin on tail piece We suggest roasting the black cod tail piece in foil in the oven One 380g pack would easily serve two When we process a large fish into steaks, 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 cook them on the bone. The two sides of the meat easily slide off the backbone after cooking and contain no small bones. These tailpieces are a fantastic option and are great value for money. Sustainability - our rating 8/10 Our Black Cod is line caught in Canada. This is a good choice for several reasons; the stock is healthy, overfishing is a low concern and the impacts to the sea floor as a result of fishing is minimal. There are further policies in development to protect the ecosystem.