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Every fish has a different bone structure and body shape. This means that when each fish is gutted, filleted or portioned it has a different yield. It is important to be familiar with yields because they can help you figure out the size of the fillets as well as the final cost of the product therefore helping you price the product correctly for your menu. In the next few pages we will break down: How yields can help you know what size fillet that a fish will produce. How to figure your final cost of your finished product.

After cutting a fish or fillet to your finished product–what was the yield

You will need to know 2 things to start:

What is the total weight of the starting product?

What is the total weight of the finished product?


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