Office of Fisheries Development

Recovery Rates and Yields from Pacific Fin Fish and Shell Fish

Note: All numbers represent the recovery rate from the previous product form.

Groundfish
Alaska Plaice

Alaska Plaice

Pleuronectes quadrituberculatus

From Round:

  • Dressed, Head-On = 84%
  • Dressed, Head-Off = 68%
  • Skinless Fillet = 35%
Arrowtooth Flounder

Arrowtooth Flounder

Atheresthes stomia

From Round:

  • Dressed, Head-On = 90%
  • Dressed, Head-Off = 74%
  • Skinless Fillet = 34%
  • Surimi = 11%
  • Kurimi = 48%
  • Skinless, Boneless fillet = 25%
Dabs Sole

Dabs Sole

Limanda proboscidea

From Round:

  • Dressed, Head-On = 85%
  • Dressed, Head-Off = 64%
  • Skinless Fillet = 23%
Dover Sole

Dover Sole

Mirostomus pacificu

From Round:

  • Dressed, Head-On = 86%
  • Dressed, Head-Off = 65%
  • Skinless Fillet = 29%
English Sole

English Sole

Parophys vetulus

From Round:

  • Dressed, Head-On = 85%
  • Dressed, Head-Off = 65%
  • Skinless Fillet = 27%
Flathead Sole

Flathead Sole

Hippoglossoides elassodon

From Round:

  • Dressed, Head-On = 86%
  • Dressed, Head-Off = 67%
  • Skinless Fillet = 27%
Greenland Turbot

Greenland Turbot

Reinhardtius hippoglosoides

From Round:

  • Dressed, Head-On = 90%
  • Dressed, Head-Off = 74%
  • Skinless Fillet = 30%
Lingcod

Lingcod

Ophidon elongatus

From Round:

  • Dressed, Head-On = 90%
    • Dressed, Head-Off = 80%
    • Skinless Fillet = 39%
    • Steaks = 69%
  • Dressed, Head-Off = 74%
    • Skinless Fillet = 49%
    • Steaks = 86%
  • Skinless Fillet = 35%
  • Steaks = 62%
Pacific Cod

Pacific Cod

Gadus macrocephalus

From Round:

  • Dressed, Head-On = 81%
    • Dressed, Head-Off = 78%
    • Skin-On Fillet = 55%
    • Skinless Fillet = 48%
    • Skinless, Boneless fillet = 41%
  • Dressed, Head-Off = 63%
    • Skin-On Fillet = 71%
    • Skinless Fillet = 62%
    • Skinless, Boneless fillet = 52%
  • Skin-On Fillet (V-cut) = 45%
    • Skinless Fillet = 87%
    • trim = 12%
    • Skinless, Boneless fillet = 73%
  • Skinless Fillet (V-cut) = 39%
    • Skinless, Boneless fillet = 84%
    • trim = 13%
      • Mince = 90%
  • Skinless, Boneless fillet (J-cut) = 33%
  • Skin-On Fillets = 38%
  • Skinless Fillets = 32%
  • Skinless, Boneless fillet = 26%
  • Steaks = 62%
  • Salted, Dressed, Head-Off = 45%
  • Smoked, Dressed, Head-Off = 58%
  • Belly Flaps = 10%
  • Liver = 5%
  • Roe = 4%
Pacific Halibut

Pacific Halibut

Hippoglosus stenolepis

From Round:

  • Dressed, Head-On = 99%
    • Dressed, Head-Off = 83%
    • Steaks = 76%
    • Skin-On Fillet = 56%
    • Skinless Fillet = 46%
  • Dressed, Head-Off = 72%
    • Skin-On Fillet = 68%
    • Skinless Fillet (fletch) = 56%
    • Steaks = 79%
    • Roasts = 84%
  • Steaks = 62%
  • Skin-On Fillet = 49%
  • Skinless Fillet (fletch) = 41%
Pacific Ocean Perch

Pacific Ocean Perch

Sebastes alutus


From Round:

  • Dressed, Head-On = 88%
    • Dressed, Head-Off = 71%
    • Skinless Fillet = 35%
  • Dressed, Head-Off = 62%
  • Skinless Fillet = 30%
Petrale Sole

Petrale Sole

Eopsetta jordani


From Round:

  • Dressed, Head-On = 86%
  • Dressed, Head-Off = 66%
  • Skinless Fillet = 29%
Rex Sole

Rex Sole

Glyptocephalus zachirus


From Round:

  • Dressed, Head-On = 85%
  • Dressed, Head-Off = 65%
  • Skinless Fillet = 33%
Rock Sole

Rock Sole

Lepidopsetta bilineata


From Round:

  • Dressed, Head-On = 87%
  • Dressed, Head-Off = 67%
  • Skinless Fillet = 28%
Rockfish I

Rockfish I

Sebastes sp.: black, greenstriped, thornyhead


From Round:

  • Dressed, Head-On = 88%
    • Dressed, Head-Off = 65%
    • Skin-On Fillet = 56%
    • Skinless Fillet = 48%
  • Dressed, Head-Off = 57%
  • Dressed, Head-Off (eastern) = 50%
  • Skin-On Fillet = 32%
      Skinless Fillet = 85%
  • Skinless Fillet = 27%
Rockfish II

Rockfish II

Sebastes sp.: canary, china, dusky, quillback, redbanded, restriped, rosethorn, rougheye, shortraker, silvergray, tiger, widow, yelloweye, yellowtail


From Round:

  • Dressed, Head-On = 88%
    • Dressed, Head-Off = 65%
    • Skin-On Fillet = 49%
    • Skinless Fillet = 40%
  • Dressed, Head-Off = 57%
  • Dressed, Head-Off (eastern) = 50%
  • Skin-On Fillet = 28%
    • Skinless Fillet = 82%
  • Skinless Fillet = 23%
Sablefish

Sablefish

Anoplopoma fimbria


From Round:

  • Dressed, Head-On = 89%
  • Dressed, Head-Off = 68%
    • Skin-On Fillet = 59%
      • Skinless Fillet = 80%
    • Skinless Fillet = 28%
    • Smoked sides = 45%
  • Dressed, Head-Off (eastern) = 62%
    • Skin-On Fillet = 64%
    • Skinless Fillet = 56%
    • Smoked sides = 50%
  • Skin-On Fillet = 40%
  • Skinless Fillet = 35%
  • Steaks = 62%
  • Salted, Dressed, Head-Off = 45%
  • Smoked Sides = 31%
Starry Flounder

Starry Flounder

Platichthys stellatus


From Round:

  • Dressed, Head-On = 84%
  • Dressed, Head-Off = 67%
  • Skinless Fillet = 33%
Walleye Pollock

Walleye Pollock

Theragra chalcogramma


From Round:

  • Dressed, Head-On = 79%
  • Dressed, Head-Off = 62%
  • Skin-On Fillet = 40%
    • Skinless Fillet = 85%
    • trim = 15%
      • Mince = 90%
    • Skinless, Boneless fillet = 70%
  • Skinless Fillet = 34%
  • Skinless, Boneless fillet = 28%
  • Mince = 50%
  • Surimi (shore plant) = 20%
  • Surimi (trawler) = 15%
  • row = 6.5%
Yellowfin Sole

Yellowfin Sole

Limanda aspera


From Round:

  • Dressed, Head-On = 86%
  • Dressed, Head-Off = 69%
  • Skinless Fillet = 25%
  • Surimi = 11%
  • Kurimi = 48%
Salmon
Chum, Fresh

Chum, Fresh

Oncorhynchus keta, fresh


From Round:

  • Dressed, Head-On = 89%
    • Dressed, Head-Off = 83%
    • Skin-On Fillet = 67%
    • Skinless Fillet = 56%
    • Skinless, Boneless fillet = 43%
    • Skinless, Boneless trim = 17%
    • Steaks = 65%
    • Dry-Salt Sides = 48%
    • Mild Cure Sides = 39%
    • Smoked Sides = 39%
  • Dressed, Head-Off = 74%
    • Skin-On Fillet = 81%
    • Skinless Fillet = 67%
    • Skinless, Boneless fillet = 51%
    • Skinless, Boneless trim = 20%
    • Steaks = 78%
    • Dry-Salt Sides = 58%
    • Mild Cure Sides = 47%
    • Smoked Sides = 55%
  • Canned = 67%
  • Skin-On Fillet = 60%
  • Skinless Fillet = 50%
  • Skinless, Boneless fillet = 38%>
  • Skinless, Boneless trim = 15%
  • Dry-Salt Sides = 43%
  • Mild Cure Sides = 35%
  • Smoked Sides = 35%
  • Roe = 8%
Chum, Frozen & Thawed

Chum, Frozen & Thawed

Oncorhynchus keta, frozen & thawed


From Round:

  • Dressed, Head-On
    • Skin-On Fillet = 62%
    • Skinless Fillet = 52%
  • Dressed, Head-Off
    • Skin-On Fillet = 75%
    • Skinless Fillet = 63%
Coho, Fresh

Coho, Fresh

Oncorhynchus kisutch, fresh


From Round:

  • Dressed, Head-On = 92%
    • Dressed, Head-Off = 82%
    • Skin-On Fillet = 62%
    • Skinless Fillet = 55%
    • Skinless, Boneless fillet = 41%
    • Skinless, Boneless trim = 15%
    • Steaks = 66%
    • Dry-Salt Sides = 47%
    • Mild Cure Sides = 39%
    • Smoked Sides = 39%
  • Dressed, Head-Off = 75%
    • Skin-On Fillet = 72%
    • Skinless Fillet = 62%
    • Skinless, Boneless fillet = 51%
    • Skinless, Boneless trim = 19%
    • Steaks = 81%
    • Dry-Salt Sides = 57%
    • Mild Cure Sides = 48%
    • Smoked Sides = 48%
  • Canned = 67%
  • Skin-On Fillet = 57%
  • Skinless Fillet = 51%
  • Skinless, Boneless fillet = 38%>
  • Skinless, Boneless trim = 14%
  • Dry-Salt Sides = 43%
  • Mild Cure Sides = 36%
  • Smoked Sides = 36%
  • Roe = 7%
Coho, Frozen & Thawed

Coho, Frozen & Thawed

Oncorhynchus kisutch, frozen & thawed


From Round:

  • Dressed, Head-On
    • Skin-On Fillet = 58%
    • Skinless Fillet = 49%
  • Dressed, Head-Off
    • Skin-On Fillet = 71%
    • Skinless Fillet = 60%
Pink, Fresh

Pink, Fresh

Oncorhynchus gorbuscha, frozen & thawed


From Round:

  • Dressed, Head-On = 91%
    • Dressed, Head-Off = 81%
    • Skin-On Fillet = 57%
    • Skinless Fillet = 46%
    • Skinless, Boneless fillet = 36%
    • Skinless, Boneless trim = 16%
    • Steaks = 63%
    • Dry-Salt Sides = 40%
    • Mild Cure Sides = 33%
    • Smoked Sides = 33%
  • Dressed, Head-Off = 73%
    • Skin-On Fillet = 72%
    • Skinless Fillet = 58%
    • Skinless, Boneless fillet = 45%
    • Skinless, Boneless trim = 19%
    • Steaks = 80%
    • Dry-Salt Sides = 49%
    • Mild Cure Sides = 41%
    • Smoked Sides = 41%
  • Canned = 65%
  • Skin-On Fillet = 52%
  • Skinless Fillet = 42%
  • Skinless, Boneless fillet = 33%>
  • Skinless, Boneless trim = 14%
  • Dry-Salt Sides = 36%
  • Mild Cure Sides = 30%
  • Smoked Sides = 30%
  • Roe = 6%
Pink, Frozen & Thawed

Pink, Frozen & Thawed

Oncorhynchus gorbuscha, frozen & thawed


From Round:

  • Dressed, Head-On
    • Skin-On Fillet = 54%
    • Skinless Fillet = 45%
  • Dressed, Head-Off
    • Skin-On Fillet = 67%
    • Skinless Fillet = 56%
Sockeye, Fresh

Sockeye, Fresh

Oncorhynchus nerka, fresh


From Round:

  • Dressed, Head-On = 92%
    • Dressed, Head-Off = 80%
    • Skin-On Fillet = 57%
    • Skinless Fillet = 50%
    • Skinless, Boneless fillet = 38%
    • Skinless, Boneless trim = 16%
    • Steaks = 62%
    • Dry-Salt Sides = 44%
    • Mild Cure Sides = 36%
    • Smoked Sides = 39%
  • Dressed, Head-Off = 74%
    • Skin-On Fillet = 72%
    • Skinless Fillet = 62%
    • Skinless, Boneless fillet = 51%
    • Skinless, Boneless trim = 20%
    • Steaks = 77%
    • Dry-Salt Sides = 54%
    • Mild Cure Sides = 45%
    • Smoked Sides = 45%
  • Canned = 67%
  • Skin-On Fillet = 53%
  • Skinless Fillet = 46%
  • Skinless, Boneless fillet = 35%>
  • Skinless, Boneless trim = 15%
  • Dry-Salt Sides = 40%
  • Mild Cure Sides = 33%
  • Smoked Sides = 33%
  • Roe = 4%
Sockeye, Frozen & Thawed

Sockeye, Frozen & Thawed

Oncorhynchus nerka, frozen & thawed


From Round:

  • Dressed, Head-On
    • Skin-On Fillet = 52%
    • Skinless Fillet = 47%
  • Dressed, Head-Off
    • Skin-On Fillet = 65%
    • Skinless Fillet = 59%
Other, (King, Cherry, etc.), Fresh

Other, (King, Cherry, etc.), Fresh

From Round:

  • Dressed, Head-On = 88%
    • Dressed, Head-Off = 82%
    • Skin-On Fillet = 63%
    • Skinless Fillet = 52%
    • Skinless, Boneless fillet = 41%
    • Skinless, Boneless trim = 16%
    • Steaks = 66%
    • Dry-Salt Sides = 46%
    • Mild Cure Sides = 39%
    • Smoked Sides = 39%
  • Dressed, Head-Off = 72%
    • Skin-On Fillet = 76%
    • Skinless Fillet = 64%
    • Skinless, Boneless fillet = 50%
    • Skinless, Boneless trim = 19%
    • Steaks = 81%
    • Dry-Salt Sides = 56%
    • Mild Cure Sides = 47%
    • Smoked Sides = 47%
  • Skin-On Fillet = 55%
  • Skinless Fillet = 36%
  • Skinless, Boneless fillet = 35%>
  • Skinless, Boneless trim = 14%
  • Steaks = 58%
  • Dry-Salt Sides = 40%
  • Mild Cure Sides = 34%
  • Smoked Sides = 34%
  • Roe = 6%
  • raw steak
    • baked steak = 89%
    • broiled steak = 83%
Chilean Salmon, Farmed

Chilean Salmon, Farmed


From Round:

  • Dressed, Head-On
    • Dressed, Head-Off = 86%
    • Skin-On Fillet = 72%
    • Skinless Fillet = 66%
    • Roasts = 83%
Norwegian Salmon, Farmed

Norwegian Salmon, Farmed

Oncorhynchus kisutch, frozen & thawed


From Round:

  • Dressed, Head-On
    • Dressed, Head-Off = 88%
    • Skin-On Fillet = 76%
    • Skinless Fillet = 68%
    • Roasts = 85%
Sharks
Sharks, General

Sharks, General

From Round:

  • Dressed, Head-On = 80%
    • Dressed, Head-Off = 73%
    • Trunk = 64%
    • Skin-On Fillet = 53%
    • Skinless Fillet = 40%
    • Skinless, Boneless fillet = 41%
    • Skinless, Boneless trim = 16%
    • Fins = 6%
  • Dressed, Head-Off = 58%
    • Trunk = 88%
    • Skin-On Fillet = 73%
    • Skinless Fillet = 55%
    • Fins = 9%
  • Trunk = 51%
  • Skin-On Fillet = 42%
  • Skinless Fillet = 32%
  • Fins = 5%
Blacktip Shark

Blacktip Shark

Carcharhinus limbatus


From Round:

  • Dressed, Head-On = 82%
  • Dressed, Head-Off = 62%
  • Trunk = 52%
  • Skin-On Fillet = 46%
  • Skinless Fillet = 36%
Blue Shark

Blue Shark

Prionace glauca

From Round:

  • Dressed, Head-On = 88%
  • Dressed, Head-Off = 67%
  • Trunk = 54%
  • Skin-On Fillet = 51%
  • Skinless Fillet = 40%
  • Fins = 6%
Dogfish

Dogfish

Squalus acanthias


From Round:

  • Dressed, Head-On = 88%
  • Dressed, Head-Off = 67%
  • Trunk = 54%
  • Skin-On Fillet = 51%
  • Skinless Fillet = 40%
  • Fins = 6%
Salmon Shark

Salmon Shark

Lamna ditropis

From Round:

  • Dressed, Head-On = 80%
  • Dressed, Head-Off = 63%
  • Trunk = 58%
  • Skin-On Fillet = 53%
  • Skinless Fillet = 44%
  • Fins = 5%
Sevengill Shark

Sevengill Shark

Notorynchus maculata

From Round:

  • Dressed, Head-On = 86%
  • Dressed, Head-Off = 55%
  • Trunk = 52%
  • Skin-On Fillet = 45%
  • Skinless Fillet = 35%
  • Fins = 5%
Soupfin Shark

Soupfin Shark

Galeorhinus zyopterus


From Round:

  • Dressed, Head-On = 65%
  • Dressed, Head-Off = 51%
  • Trunk = 45%
  • Fins = 4%
Thresher Shark

Thresher Shark

Alopias vulpinus

From Round:

  • Dressed, Head-On = 85%
  • Dressed, Head-Off = 71%
  • Trunk = 57%
  • Skin-On Fillet = 49%
  • Skinless Fillet = 44%
  • Fins = 14%
Shellfish
Butter Clams

Butter Clams

Saxidoma sp.

From Whole:

  • Edible Meats = 45%
Cockles

Cockles

Clinocardium sp.

From Whole:

  • Edible Meats = 42%
Dungeness Crab

Dungeness Crab

Cancer magister.

From Raw Whole:

  • Raw Sections = 60%
    • Cooked Sections = 87%
  • Cooked Whole = 90%
    • Cooked Meat = 27%
  • Cooked Sections = 52%
    • Cooked Meat = 46%
  • Cooked Meat = 24%
Geoducks

Geoducks

Panope sp.

From Whole:

  • Edible Meats = 33%
  • Steaks = 22%
  • Necks = 12%
Green Sea Urchins

Green Sea Urchins

Strongylocentrotus sp.

From Round:

  • Edible Meats = 5-30%
King Crab, Red/Brown/Golden

King Crab, Red/Brown/Golden

Paralithodes camtschatica Lithodes aequispina: red, brown, golden

From Raw Whole:

  • Raw Sections = 69%
    • Cooked Sections = 87%
  • Cooked Whole = 92%
    • Cooked Meat = 27%
  • Cooked Sections = 60%
    • Cooked Meat = 42%
  • Cooked Meat = 25%
King Crab, Blue

King Crab, Blue

Paralithodes platypus: blue

From Raw Whole:

  • Raw Sections = 65%
    • Cooked Sections = 84%
  • Cooked Whole = 90%
    • Cooked Meat = 22%
  • Cooked Sections = 55%
    • Cooked Meat = 37%
  • Cooked Meat = 20%
Little Neck Clams

Little Neck Clams

Protothaca sp.

From Whole:

  • Edible Meats = 37%
Macoma Clams

Macoma Clams

Macoma sp.

From Whole:

  • Edible Meats = 53%
Mussels

Mussels

Mytilus sp.

From Whole:

  • Whole
    • Edible Meats (wild) = 26%
    • Edible Meats (cultured) = 20%
    • Steamed = 14%
  • Raw Meats
    • Cooked Meats = 50%
Octopus

Octopus

Octopus dofleini

From Whole:

  • Gutted/Skin-on = 80%
  • Gutted/Skin-off = 65%
  • Viscera = 20%
Oysters

Oysters

Crassostrea sp.

From Whole:

  • Raw Whole
    • Raw Meats = 5-14%
  • Raw Meat
    • Cooked Meats = 61%
Pink Shrimp

Pink Shrimp

Pandalus sp.

From Raw Whole:

  • Raw Headless = 53%
    • Cooked Peeled = 69%
  • Cooked Whole = 90%
    • Cooked Peeled = 28%
  • Raw Peeled = 36%
  • Cooked Peeled = 25%
Pinto Abalone

Pinto Abalone

Haliotis kamtschatkana

From Whole:

  • Edible Muscle = 42%
  • Meat = 25%
  • Trimming = 16%
  • Dried Muscle = 10%
Razor Clams

Razor Clams

Siliqua sp.

From Whole:

  • Whole:
    • Edible Meats = 44%
  • Raw Meat:
    • Cooked Meats = 60%
Red Sea Urchins

Red Sea Urchins

Strongylocentrotus sp.

From Round:

  • Roe = 8-30%
Scallops

Scallops

Chlamys sp., Hinnites sp., Pecten sp.

From Raw Whole:

  • Adductor Muscle = 10%
  • Viscera = 22%
Sea Cucumbers

Sea Cucumbers

Cucumaria sp.

From Whole:

  • Eviscerated Meat = 36%
  • Edible Meat = 25%
  • Cooked Meat = 13%
  • Dried Meat = 5%
Softshell Clams

Softshell Clams

Mya sp.

From Whole:

  • Edible Meats = 57%
Spot Shrimp

Spot Shrimp

Pandalus sp.

From Raw Whole:

  • Raw Headless = 47%
    • Cooked Peeled = 72%
  • Cooked Whole = 90%
    • Cooked Peeled = 29%
  • Raw Peeled = 34%
  • Cooked Peeled = 26%
Snails/Whelks

Snails/Whelks

Neptunea sp.


From Whole:

  • Edible Meats = 28%
Squid

Squid

Loligo sp.

From Whole:

  • Edible Meats = 71%
  • Mantle w/ Fins = 52%
  • Mantle w/o Fins = 39%
  • Tenticles = 17%
  • Fins = 12%
Tanner Crab

Tanner Crab

Chionoecetes bairdi, Chionoecetes opilio

From Raw Whole:

  • Raw Sections = 68%
    • Cooked Sections = 88%
  • Cooked Whole = 92%
    • Cooked Meat = 19%
  • Cooked Sections = 60%
    • Cooked Meat = 28%
  • Cooked Meat = 17%
Other
Albacore Tuna

Albacore Tuna

Thunnus alalunga

From Round:

  • Dressed, Head-On = 90%
    • Dressed, Head-Off = 88%
    • Skinless Filet = 88%
    • Steaks = 88%
  • Dressed, Head-Off = 75%
  • Skinless Filet = 35%
  • Steaks = 65%
American Shad

American Shad

Alosa sapidissima

From Round:

  • Dressed, Head-On = 88%
  • Dressed, Head-Off = 74%
  • Skin-On Filet = 65%
  • Skinless Filet = 54%
  • Roe = 3-17%
Atka Mackeral

Atka Mackeral

Pleurogrammus monopterygius

From Round:

  • Dressed, Head-On = 87%
  • Dressed, Head-Off = 68%
  • Skinless Filet = 31%
  • Steaks = 57%
  • Salted Dressed, Head-On = 41%
Capelin

Capelin

Mallotus villosus

From Round:

  • Dressed, Head-On = 89%
  • Dressed, Head-Off = 78%
Eels

Eels

Anguilliformes

From Round:

  • Dressed, Head-On = 90%
  • Dressed, Head-Off = 72%
  • Skin-On Flesh = 62%
  • Smoked Dressed, Head-Off = 65%
Fish Meal

Fish Meal

From Round:

  • Lean Fish
    • Meal = 18%
  • Fatty Fish
    • Meal = 22%
Herring

Herring

Clupea harengus pallasi

From Round:

  • Dressed, Head-On = 82%
  • Dressed, Head-Off = 70%
  • Skin-On Fillet = 53%
    • Salted Fillet = 85%
    • Pickled = 90%
  • Skinless Fillet = 49%
  • Salted Round = 82%
  • Salted Gibbed = 65%
  • Salted Fillet = 42%
  • Smoked Dressed, Head-Off = 60%
  • Roe = 10%
  • Pickled Dressed, Head-On = 74%
Pacific Hake

Pacific Hake

Merluccius productus

From Round:

  • Dressed, Head-On = 80%
    • Dressed, Head-Off = 71%
    • Skin-On Fillet = 51%
    • Skinless Fillet = 38%
    • Skinless, Boneless Fillet = 32%
  • Dressed, Head-Off = 60%
  • Skin-On Fillet = 43%
    • Skinless Fillet = 75%
    • Trim = 12%
      • Mince = 90%
    • Skinless, Boneless Fillet = 63%
  • Skinless Fillet = 32%
  • Skinless, Boneless Fillet = 27%
  • Roe = 2-8%
Pacific Lamprey

Pacific Lamprey

Lampetra tridentata


From Round:

  • Dressed, Head-Off = 77%
Pacific Saury

Pacific Saury

Cololabis saira

From Round:

  • Dressed, Head-On = 88%
  • Dressed, Head-Off = 76%
  • Skinless Fillet = 57%
Rat-Tails/Grenadiers

Rat-Tails/Grenadiers

Coryphaenoides sp.

From Round:

  • Dressed, Head-Off = 53%
Sculpins

Sculpins

Enophrys sp., Hemilepidotus sp., Myoxocephalus sp.

From Round:

  • Dressed, Head-On = 80%
  • Dressed, Head-Off = 39%
  • Skinless Fillet = 24%
Skates

Skates

Raja sp.

From Round:

  • Dressed, Head-On = 90%
  • Dressed, Head-Off = 39%
  • Wings = 23%
Sturgeon

Sturgeon

Acipenser sp.

From Round:

  • Dressed, Head-On = 85%
    • Dressed, Head-Off = 88%
    • Skin-On Fillet = 66%
    • Skinless Fillet = 53%
    • Steaks = 75%
  • Dressed, Head-Off = 75%
  • Skin-On Fillet = 56%
  • Skinless Fillet = 45%
  • Steaks = 62%
  • Salted Dressed, Head-Off = 46%
  • Smoked Dressed, Head-Off = 56%
  • Roe = 8-12%
Trout

Trout

Salmo sp., Salvelinus sp.


From Round:

  • Dressed, Head-On = 88%
    • Dressed, Head-Off = 78%
    • Skin-On Fillet = 69%
    • Skinless Fillet = 63%
    • Steaks = 86%
  • Dressed, Head-Off = 69%
    • Skin-On Fillet = 88%
    • Skinless Fillet = 79%
    • Steaks = 86%
  • Skin-On Fillet = 61%
  • Skinless Fillet = 55%
  • Steaks = 60%
  • Smoked Dressed, Head-Off = 54%
Trout, Farmed

Trout, Farmed

From Dressed, Head-On:

  • Dressed, Head-Off = 78%
  • Skin-On Fillet = 69%
  • Skinless Fillet = 63%

The data for the charts found on this site were taken from the 1993 edition of Marine Advisory Bulletin No. 37. Hard copy versions of the original publication are available for $5 at:

Alaska Sea Grant College Program

University of Alaska Fairbanks
794 University Avenue, Suite 238
PO Box 755040
Fairbanks, AK 99775-5040
Phone: 1-888-789-0900; Fax: (907) 474-6285
Publication order line: (907) 474-6707

Original Publication by:
Chuck Crapo, Brian Paust & Jerry Babbitt
Marine Advisory Program



For more information contact:

Vacant

Dept. of Commerce, Community and Economic Development
PO Box 110804
Juneau, Alaska 99801-0804
Phone: (907) 465-5464
Fax: (907) 465-3767