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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#).