Commenting on Seafood Yields
Seafood Yields
Seafood Yield %
When your cooks butcher seafood these are achievable seafood yield factor standards.
Notes:
- H/G is Head-Off and gutted
- H/On is Head-On
- H/Off is Head-Off
- All H/On and H/Off fish are Dressed (gutted)
- Skn/on Untrm = skin-on untrimmed, meaning the bloodline is in (used for Loins)
- 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
See Recoveries & Yields for a detailed listing of Pacific Northwest Seafood recoveries and yield percentages.
Fresh Seafood Yield Factors - Loins |
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| 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 |
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| Item | To Skn/on Fillets | To Skn/off Fillets | Notes |
| Amberjack H/On | 63% | 54% | |
| Amberjack H/Off | 74% | 62% | |
| Arctic Char H/On | 65% | 59% | |
| Barracuda H/On | 61% | ||
| Bass Chilean H/G | 75% | 68% | |
| Bass Striped H/On | |||
| Black Cod H/Off | 59% | 48% | |
| Catfish - drawn | |||
| Cod H/On | 55% | 48% | |
| Cod H/Off | 71% | 62% | |
| Drum Fish H/On | 33% | ||
| Escolar H/G | 75% | 70% | |
| Grouper H/On | 35% | ||
| Halibut 10/20 H/G | 65% | 59% | |
| Halibut 20/40, 40/60 H/G | 66% | 60% | |
| Hiramasa H/On | 63% | 54% | Western Fillet |
| Hiramasa H/Off | 74% | 62% | Western Fillet |
| Hiramasa H/On | 74% | Japanese Fillet | |
| Hiramasa H/Off | 87% | Japanese Fillet | |
| Lingcod H/On | 39% | ||
| Lingcod H/Off | 49% | ||
| 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 | 30% - 37% | ||
Comments
David Buchanan said on May 13:
Thanks Ron! Always appreciate getting fish yields. It is so hard to find yields for fish.
Ron Calonica [24.130.224.172] said on May 13:
Tilapia fillet yields= boneless (PBO) fillets: 30-37%, depending on fillet size and final trim
MagicofSpice said on Aug 12:
Great job, this grid is amazing...everything all in one place.
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