GIFSQ Tools · Module 08 — Meat, Poultry, Fish & Seafood · Tool 159 of 500
Work out the fillet yield: enter the whole-fish weight and the fillet weight to get the yield as a percentage, the waste and the waste share.
Try sample values — fills the form with the worked example below.
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Fillet yield (%)
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Waste (kg)
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Waste (%)
Equation: Fillet yield (%) = fillet weight ÷ whole-fish weight × 100. Waste (kg) = whole-fish weight − fillet weight. Waste (%) = 100 − fillet yield (%).
Method: Fish fillet yield by weighing the whole fish and the trimmed fillets, standard fish-processing practice. Whitefish fillet yield is usually 35–45% of the whole fish; the rest is head, frame, skin, viscera and trim, some of which has value as by-product.
Assumptions: the whole-fish weight is the fish as received, with no ice or packaging; the fillet weight is the trimmed, skinned fillet as specified; both weighings are on the same scale.
Limitations: fillet yield depends on species, size, season, filleting method and the trim specification, so values are only comparable for the same species and specification; the tool does not value the waste or by-products.
Rounding: fillet yield and waste share to 2 decimal places; waste weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Fish fillet yield by weighing the whole fish and the trimmed fillets, standard fish-processing practice. Whitefish fillet yield is usually 35–45% of the whole fish; the rest is head, frame, skin, viscera and trim, some of which has value as by-product.
Assumptions: the whole-fish weight is the fish as received, with no ice or packaging; the fillet weight is the trimmed, skinned fillet as specified; both weighings are on the same scale.
Limitations: fillet yield depends on species, size, season, filleting method and the trim specification, so values are only comparable for the same species and specification; the tool does not value the waste or by-products.
Rounding: fillet yield and waste share to 2 decimal places; waste weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Whole fish 10 kg, fillets 4.2 kg. Fillet yield = 4.2 ÷ 10 × 100 = 42.00 %; waste = 10 − 4.2 = 5.80 kg (58.00%).
Enter values above to see results.
Typical whitefish fillet yield: 35–45% of the whole fish. Tool 159 of 500 — GIFSQ
