Finfish Butchering Yield % to Fillets and Loins

Fish Fillet Yields jpgThe art of the Fishmonger is becoming more rare in the US as this skill set is left to the seafood processors, and chefs loose touch with how to break-down fish. Most of today’s chefs do not know what the fish fillet butchering yield is for the vary fish that they are serving! And although it is a very sad thing, it is completely understandable as utilization of the whole fish is not possible in many operations, and it is much easier to rotate product when you can purchase 5 – 10 lb at a time rather than a whole tuna.

However, if you do breakdown your own fish, or want to give it a try, then these are suggested yield percentage standards for your fishmonger or cooks to try to achieve. Your actual yields will vary depending upon a number of variables including the size of the fish (larger fish generally have a better yield), season, sex of the fish, and the skill of your fishmonger. Also, be sure to check-out the “how to fillet fish” page of video tutorials to see the technique used for different fish.

Notes:

  • Dressed is gutted, scaled, tail and fins removed (could be H/On or H/Off)
  • H&G = Head-Off and gutted
  • H/On & G = Head-On and gutted
  • Japanese Fillet includes collar and ribs
  • PBI = Pin Bones In
  • Round = whole fish ungutted
  • Skn/On = skin-on
  • Skn/Off = skin-off
  • Skn/On B/L In = skin-on, bloodline in (used for Loins)
  • Skn/On B/L Out = skin-on, excess waste is trimmed including about 95% of the bloodline
  • Skn/On C/C = Skin-on center cut

Yield percentages listed do vary on average by about +/- 3. Multiple sources were researched and the “best” info was selected.

If you have access to professional Fishmonger yields then please leave comments at the bottom of the page
to update info, especially for items which have “??” entered in the cell.

 

Fresh Seafood Butchering Yield Percentages – Loins
Fish Cut To Skn/On B/L In To Skn/On B/L Out To Skn/Off B/L Out To Skn/On C/C To Skn/Off C/C
Marlin
Kajiki – Blue Marlin
source
Round 65% ?? ?? To Dressed H/On = 80%
H&G 70% 67% 60% 60% 53%
Loin Skn/On B/L In 92% 85% 85% 75%
Nairagi – Striped Marlin Round 65% ?? ?? To Dressed H/On = 75%
Ono (Wahoo) Round To Dressed H/On = 75%
H&G 20-up 78% 73% 65% ?? ??
H&G 20-down 74% 69% 60% ?? ??
Loin Skn/On B/L In 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%
Loin Skn/On B/L In 90% 85% 85% 75%
Tuna
Tuna Albacore (Tombo) H&G 70% 64% 53% ?? ??
Loin Skn/On B/L In 90% 85% ?? ??
Tuna Bigeye H&G 70% 55% 52% 35%
Loin Skn/On B/L In 79% 75% ??
Tuna Bluefin H&G 70% 55% 50% 35%
Loin Skn/On B/L In 83% 72% ??
Tuna Yellowfin H&G 69% 65% 55% 55% 50%
Loin Skn/On B/L In 90% 85% 85% 75%

 

Fresh Fish Yield Percentages – Fillets
Species Item To Skn/on Fillets To Skn/off Fillets Notes
Amberjack H/On & G 63% 54%
H&G 74% 62%
Skin/On Fillets 84%
Arctic Char Round 55% 50%
H/On & G 69% 63%
Skin/On Fillets 91%
Barracuda H/On & G 61% ??
Barramundi Round ?? 38%
H/On & G 45% – 50% ??
Basa H&G 40%
Black Cod H&G 59% 48%
Catfish H/On & G, 4-up 63% 50% To Skirt/Off, Skin/Off = 42% source
H/On & G, 2-down 60% 40% Skirt is too thin to utilize
Skin/On Fillets 87% To Skirt/Off = 67%
Cod – Atlantic H/On & G 50% PBI 43% PBO During spawning: 30-38% PBO
Cod – Pacific Round 55% 48% PBI To Skin/Off PBO = 41% source
H&G 71% 62% PBI To Skin/Off PBO = 52%
Skin/On Fillets 87% To Skin/Off PBO = 73%
Skin/On V-cut Fillets 87% PBI Round to V-cut Fillet = 39%
To Skin/Off PBO = 73%
Corvina Round 86% 43% Corvina is a name used for many different fish of the Croaker & Drum family. Yields here are very general.
H&G 50% 42%
Skin/On Fillets 84%
Dory Round 35% 25%
Drum Fish
Black Drum Round 46% 40%
H/On & G ?? 33%
Skin/On Fillets 87%
Red Drum Round, 1.5 lb 34% 28% source pg 15
Round, 2 lb 46% 40% source
H/On & G ?? 33%
Skin/On Fillets 87%
Escolar H&G 75% 70%
Grouper
Grouper 3-down H/On & G ?? 40% source
Black Grouper Round ?? 43% source: Modern Garde Manger
Red Grouper Round ?? 42%
Haddock H/On & G – large fish 47% 42% source
H/On & G – small fish 43% 40%
Skn/On Flt 89%
Hake, Pacific Round 43% 32% PBI Round to Dressed H/On = 80%
Round to H&G = 60%source alaska.gov
27% PBO
H/On & G 51% 38% PBI
Skn/On Flt 75% PBI
Skn/On Flt 63% PBO
Halibut Round 56% 46% Round to H&G = 70 – 83%
10/20 H&G 65% 55%
20/40, 40/60 H&G 68% 58% source alaska.gov
Skn/On Flt 80%
Hapu Round Round to Dressed Head/On = 66% source
40% ?? source
Hebi – Spearfish Round, 20/40 Round to Dressed Head/On = 70% – 80%
H/On & G, 20/40 45% – 55% ?? source
Hiramasa H/On & G 63% 54% Western Fillet
H&G 74% 62% Western Fillet
H/On & G 74% ?? Japanese Fillet
H&G 87% ?? Japanese Fillet
Lingcod Round To Dressed Head/On = 90%; To H&G = 62% – 74%
Round ?? 27% – 32% PBI Fillets – source: Pacific Seafood
H/On & G ?? 39% source alaska.gov
H&G ?? 48%
Mahi Mahi Round ?? 40% – 50% To Dressed Head/On = 75%
H&G 68% 59% Males have larger heads and lower yields
Skn/On Flt 85%
Monchong H/On & G, 20 lb 60% 44% source: Chef’s Resources kitchen
Skn/On Flt 79%
Onaga Round ?? 46% – 48% source
H/On & G 38% 33% source: Chef’s Resources kitchen
Opah Round ?? 35% source
Opakapaka Round 45% ?? source
H/On & G, 10-up 44% ??
H/On & G, 10-down 38% ??
Pollock, Alaska (Walleye Pollock) Round 40% 34% Round to Dressed H/On = 79%
Round to H&G = 62%
Skn/On Flt 85%
Red Snapper Round 52% 48%
H/On & G 40% – 44% 36% – 40%
Skn/On Flt 92%
Rockfish I
Black, Greenstripe, Thornyhead
Round 32% 27% Round to Dressed H/On = 88%
H/On & G 56% 48% source: alaska.gov
H&G 86% 70%
Skn/On Flt 85%
Rockfish II
Canary, China, Dusky, Quillback, Redbanded, Redstriped, Rosethorn, Rougheye, Shortraker, Silvergray, Tiger, Widow, Yelloweye, Yellowtail
Round 28% 23% Round to Dressed H/On = 88%
H/On & G 49% 40% source: alaska.gov
H&G 86% 70%
Skn/On Flt 82%
Sablefish Round 40% 35% Round to H&G = 64%source: alaska.gov
H/On & G 45% 36%
H&G 59% 48%
Skn/On Flt 80%
Salmon – Farmed
Atlantic Salmon 2/4, 4/6 H/On & G 68% 62% source: Pacific Seafood
6/10, 10/14 H/On & G 70% 64%
14/18 H/On & G 71% 65%
18/Up H/On & G 72% 66%
Skn/On Flt
Chinook Salmon (farmed) 2/4, 4/6 H/On & G 68% 62%
6/8 H/On & G 69% 63%
8/10 H/On & G 70% 64%
10/Up H/On & G 71% 65%
Skn/On Flt
Salmon – Wild
Chum Salmon Round 60% 50% source: Pacific Seafood
H/On & G 67% 56%
H&G 81% 67%
Skn/On Flt
Coho Salmon Round 57% 51%
H/On & G 62% 55%
H&G 76% 68%
Skn/On Flt
Chinook (King) Salmon Round 55% 46%
H/On & G 63% 52%
H&G U/10 69% 62%
H&G 10/Up 72% 64%
H&G 18/Up 76% 67%
Copper River 10/Up 73% 66%
Skn/On Flt
Pink Salmon Round 52% 42%
H/On & G 57% 46%
H&G 74% 58%
Skn/On Flt
Sockeye Salmon Round 53% 46%
H/On & G 57% 50%
H&G 72% 62%
Skn/On Flt
Sardines Round 53% 49% Round to H/On & G = 84%
H/On & G 64% 59%
Sea Bass
Black Sea Bass Round 37% 33%
H/On & G 45% 37%
Skin/On Fillets 89%
Chilean Sea Bass Round To H&G = 68%
H&G ?? 65% – 75% source
White Sea Bass Round ?? 33%
H&G 46% 40%
Skin/On Fillets 87%
Skate H/On & G 26% ?? Round to H/On & G = 90%
Round to H&G = 39%
H&G 59% ??
Wings ?? 35%
Sole
Dover Sole (Pacific Dover) Round 29% Round to H/On & G = 86%
Round to H&G = 65%
English Sole Round 27% Round to H/On & G = 85%
Round to H&G = 65%
Petrale Sole Round 29% Round to H/On & G = 86%
Round to H&G = 66%
Rex Sole Round 33% Round to H/On & G = 85%
Round to H&G = 65%
Rock Sole Round 28% Round to H/On & G = 87%
Round to H&G = 67%
source: alaska.gov
Steelhead Wild H/On & G 69% 62%
Wild H&G 66% 60%
Farmed H/On & G 70% 63%
Striped Bass 2 lb Round 40% 34% source
Skn/On Flt 86% source
Sturgeon Round 56% 45% Round to H/On & G = 85%
Round to H&G = 75%
source: alaska.gov
H/On & G 66% 53%
Bullet 95% 80%
Skn/On Flt 80%
Swai H/On & G 40%
Tilapia Round 30% – 35% source: Pacific Seafood
Trout
Trout – Wild Round 61% 55% Round to H/On & G = 88%
Round to H&G = 69%
source: alaska.gov
H/On & G 78% 69%
H&G 88% 79%
Skn/On Flt 90%
Trout – Farmed H/On & G 69% 63% H/On & G to H&G = 78%
Skn/On Flt 91%
Uku – Grey Jobfish Round 45% ?? source

 

Comments from before Site Migration

Add a Comment!

MITCH SIPES [104.181.240.109] [ Aug 12, 2015 ]

I am trying to get a yield for H&G Barents Sea Cod from Russia or Norway. There is an established market for this product From $3300 to $3400 per M/T. Most of it is going to China. Trying to establish a comparison between buying containers of frozen at sea boneless skinless fillets 8/16 and 16×32 oz and 1 to 2 kilo H&G and filleting locally.

BRYAN [74.62.112.155] [ May 12, 2015 ]

I am in need of a yield on Skin on sea bass, I’m getting very low yields from what the monger is sending me, typically 30-35% based on belly size.

DAVID BUCHANAN [ May 25, 2014 ]

Thanks Thatcher, and you raise a good point. This info is based upon the standard butchering practices in the United States. Other countries may find the info incorrect as their butchering procedures/expectations may be different.

THATCHER WHITE [76.169.78.220] [ May 25, 2014 ]

Great Work and a general good guide line. However yield is cultural. In some countries the entire fish is used. Even in the fine dinning restaurants. There are benefits of this of course. (Driving down food cost). Along with creating some wonderful dishes that are unusual but very creative.

Otherwise with your measurements you are on.

Sincerly, Thatcher

DAVID BUCHANAN [ Feb 16, 2014 ]

Chuck – thanks for the info! Are you in the industry? If you have additional info contact me at chefs-resources @ msn dot com

CHUCK ANDERSON [173.175.100.248] [ Feb 15, 2014 ]

The yields for some species look a little high as reported here. Head on, gutted Atlantic cod yield 42%-44% for skinless pin bone out (PBO) fillets on average, during non spawning season. Yields during spawning are closer to 38%, but can fall as low as 30%. The cod yields above may be for pin bone in (PBI) fillets, which are not common in the marketplace anymore.

DAVID BUCHANAN [ May 13, 2012 ]

Thanks Ron! Always appreciate getting fish yields. It is so hard to find yields for fish.

RON CALONICA [24.130.224.172] [ May 13, 2012 ]

Tilapia fillet yields= boneless (PBO) fillets: 30-37%, depending on fillet size and final trim

MAGICOFSPICE [ Aug 12, 2010 ]

Great job, this grid is amazing…everything all in one place.