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
- 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 causing lower yields.
- Some exceptions may apply on very large Yellowtail (over 40#).