Processing Yeilds

Fillet
Yellowtail 10-15# = 20 - 24%
Yellowtail 15-40# = 24 - 33%

Tuna 10-25# = 25 - 30%
Tuna 25-75# = 30 - 35%
Tuna 75-100# = 35 - 38%
Tuna 100# + = 38 - 40%

Ono 10-35# = 27 - 35%
Ono 35-100# = 35 - 40%

Smoke
Yellowtail 15-25# = 23 - 25%
Yellowtail 25-40# = 25 - 27%

Tuna 15-25# = 23 - 25%
Tuna 25-75# = 25 - 33%
Tuna 75-100# = 33 - 35%
Tuna 100# + = 35%

Ono 15-35# = 25 - 30%
Ono 35-100# = 30 - 35%

Jerky
Yellowtail 15-20# = 10%
Yellowtail 20-30# = 11%
Yellowtail 30# + = 12%

Tuna 15-25# = 10%
Tuna 25-35# = 11%
Tuna 35-75# = 12%
Tuna 75-100# = 13%
Tuna 100# + = 15%

*Canning/Burgers
Tuna 15-25# = 23 – 27%
Tuna 25-75# = 27 – 33%
Tuna 75-100# = 33 – 35%
Tuna 100# + = 35 – 37%

  • These are the approximate yields for table ready processed fish (Skin off, Blood line out).
  • Gaff marks, damaged fish and parasites could affect yields.
    *No belly meat is used in cans and burgers causing lower yields.

**Some exceptions may apply on very large Yellowtail (over 40#).