Finfish Butchering Yield % to Fillets and Loins
The 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 | |
| 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% | ||
| 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% | |
| 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% | |
| 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 |
Other Helpful Yield Info
Comments from before Site Migration
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.
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.
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.
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
Chuck – thanks for the info! Are you in the industry? If you have additional info contact me at chefs-resources @ msn dot com
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.
Thanks Ron! Always appreciate getting fish yields. It is so hard to find yields for fish.
Tilapia fillet yields= boneless (PBO) fillets: 30-37%, depending on fillet size and final trim
Great job, this grid is amazing…everything all in one place.
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what does % recovery rate actually refers to??
It refers to the actual yield percentage for each type of product (Head-off/Gutted, Fillets, etc)
I appreciate this information. As an amateur fish butcher writing a blog for home cooks, I like to have a goal in mind for a new fish. I try to beat your yield every time and it is usually pretty close. Great site. Also great to see some oddball fish on here. Not too many people talking about Monchong on the mainland.
I need the data about butchering yield in my research paper, which topic is about animal foods production and nutrition.
Thanks so much! This really helps. And, does anyone know yield for atlantic bluefish? I’m setting up to smoke a batch.
Just bought a 2.3 lb blue which yielded 1.3 oz (1lb, 3 oz.) of fillet with skin on. Not a professional; just a fish lover!
Thanks for the great info, so many ways to look forward to positive results in my inventory in my restaurant.
Good yield info is always helpful when costing out your menu items! I use this info all the time.
Hi,
Anyone have information for mahseer fish yield?
I did a quick Google search and couldn’t find yield info for this fish.
Hi,
Our high school class raised rainbow trout. They were about 14 ounces live weight. We yielded 3.2 ounces of skinned filet per fish. We are uncertain what the 91% in the chart above means for farm-raised trout. If we take 3.2 / 14 ounces live weight, we get 22%. Many of us are first-time butchers but we don’t think we are calculating our numbers in the same fashion. Please help us understand how the 91% is calculated so we can realistically compare our numbers.
Thank you very much. Whitewater High School Students in Wisconsin
The numbers are calculated a variety of ways based upon the starting point:
Whole wild fish (guts & all) to skin/off fillets = approx. 55% yield
Head/on farmed gutted to skin/off fillets = approx. 63% yield
Skin/on to skin/off fillets = approx. 91%
The most important number which is missing from my info is the starting wt of the fish. Smaller fish will have significantly lower yields than larger fish.
??26 years in …and i still dont understand that calculation ?
The numbers start with the product you have and are geared towards giving a yield based upon that starting product. Whole fish will give a much smaller yield to skin-off fillets than a skin-on fillet to a skin-off fillet will.
The yields are broken down this way because some operations will purchase whole fish, others will purchase H&G, and others will buy skin-on fillets and remove the skin themselves.
Thank you for the response. As very inexperienced butchers we did not understand the term “Round” now
we realize that means the whole fish. When the product moves from Skin/on to Skin/off filets, does “skin on” filet mean just like it appears that it is a boned filet with the skin on or are the bones still intact? Thanks again. My students and I appreciate your help.
In the grand scheme ,as you move into more refined fish fabrication you will remove the bones then the weight fluctuates again.You ALWAYS want to remove the bones and any misc in fish break down.
The backbone is removed but the pin bones remain. The process is similar to filleting a salmon: https://youtu.be/tbGDVTnhQH4
Halibut?
Halibut is near the top of the list.
Hello David,
Is there possibility to have the the fish yield info on a pdf format to download.
Also do you have meat butchering yield sheet?
Thank you so much for your kind assistance.