Seafood Yields

Seafood Yield %

When your cooks butcher seafood these are achievable seafood yield factor standards.

Notes:

Skn/on Untrm = skin-on untrimmed, meaning the bloodline is in
Skn/on Trim = skin-on, excess waste is trimmed including about 95% of the bloodline
- Mahi Mahi still includes the bloodline in the Skn/on Trim category
Skn/on C/C = Skin-on center cut


Fresh Seafood Yield Factors - Loins
Item	Skn/on Untrm	Skn/on Trim	Skn/off Trim	Skn/on C/C	Skn/off C/C


Kajiki, Top Back Loin	--	92%	85%
Mahi Mahi Flt S/A	--	95%	85%
Mahi Mahi H/G	70%	70%	64%
Marlin H/G	70%	67%	60%	60%	53%
Marlin Untrim Loin	--	92%	85%	85%	75%

Ono H/G	74%	69%	60%
Ono Loin Untrim	--	95%	85%
Shark Black Thresher Bullet	--	63%	57%		50%
Shark Black Tip H/G	--		74%		68%
Sturgeon Bullet	95%	72%	65%
Swordfish H/G	78%	72%	64%	64%	56%
Swordfish Untrim Loin	--	90%	85%	85%	75%
Tuna Albacore (Tombo) H/G	70%	64%	53%
Tuna Albacore (Tombo) Untrim Loin	--	90%	85%
Tuna Yellowfin H/G	69%	65%	55%	55%	50%
Tuna Yellowfin Untrim Loin	--	90%	85%	85%	75%


Fresh Seafood Yield Factors - Fillets
Item	Skn/on Fillets	Skn/off Fillets	Notes
Bass Chilean H/G	75%	68%
Bass Striped
Catfish - drawn
Cod Atlantic
Cod Pacific
Escolar H/G	75%	70%

Halibut 10/20 H/G	65%	59%
Halibut 20/40, 40/60 H/G	66%	60%



Mahi Mahi Flt S/A	95%	85%



Steelhead Wild H/on	69%	62%
Steelhead Wild H/off	66%	60%
Steelhead Farmed H/on	70%	63%
Tilapia