Seafood Yields-Salmon
Butchering Yields For Salmon
How much yield should you get when you butcher a salmon? Having a well trained fish cutter in your kitchen can save you a lot of money. But if your fish guy is a hack, then you are lossing a lot of cash.
These salmon butchering yield standards are achievable by your good cooks. Your best filleters may get a 2% better yield. Also check-out our 'How To Fillet a Salmon Video.'
Salmon Yield Factors |
|||
| Item | Skn/on Fillet | Skn/off Fillet | Notes |
Wild Salmon |
|||
| Chum H/On | 72% | 63% | |
| Coho H/On | 70% | 63% | |
King (Chinook)-Net Caught Head/Off |
|||
| U/10 Kings | 69% | 72% | |
| 10/Up Kings | 72% | 64% | |
| 18/Up Kings | 72% | 64% | |
| Copper River Kings 10/Up | 73% | 66% | |
King (Chinook)-Troll Caught Head/On |
|||
| 4/7 Kings | 68% | 64% | |
| 7/11 Kings | 70% | 65% | |
| 11/18 Kings | 71% | 67% | |
| 18/Up Kings | 72% | 67% | |
| Pink Salmon H/On | 69% | 62% | |
| Sockeye Salmon H/On | 70% | 63% | |
| Sockeye, Copper River H/On | 72% | 63% | |
| Steelhead H/On | 66% | 60% | |
| Steelhead H/Off | 69% | 62% | |
Farm Raised Salmon |
|||
| Atlantic 2/4, 4/6 Head/On | 68% | 62% | |
| Atlantic 6/10, 10/14 Head/On | 70% | 64% | |
| Atlantic 14/18 Head/On | 71% | 65% | |
| Atlantic 18/Up Head/On | 72% | 66% | |
| Kings 2/4, 4/6 Head/On | 68% | 62% | |
| Kings 6/8 Head/On | 69% | 63% | |
| Kings 8/10 | 70% | 64% | |
| Kings 10/12, 12/14 | 71% | 65% | |
Did you find the information about
Seafood Yields-Salmon useful? Or did you notice something which is missing on this page?
If so, please leave a comment.
Leave a Comment [ Add a Comment ]
Thanks J! I have corrected the table.
SkinOff has a better yield(Recovery) than skinon fillets. Please double check. Thank you.
Per the table
SkinOn = 68%
SkinOff = 72%