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Yields Guide

Skin-on unless stated (for skinless portions the yield will reduce by approximately 10%).

Whole fish Cut Preparation required Size of whole fish required Ave yield per fish (g) Yield per fish % Portions per fish Fish req.
Barracuda Suprêmes Scaled, filleted, boned & portioned 3kg 1100g 37% 6 2
Barramundi Suprêmes
Scaled, filleted, boned & portioned 3-4kg
1365g
39%
6-8
2
Brill Suprêmes
Filleted, trimmed & portioned 3-4kg
1225g
35%
6
2
Brill Fillets
Filleted
750g
375g
50%
2
5
Brill Pavés
Headed, trimmed & portioned 2-3kg
1500g
60%
8
2
Cod Fillets
Filleted
750g
375g
50%
2
5
Cod Suprêmes
Filleted, boned & portioned 4-6kg
1500g
30%
8
2
Cod Steaks
Headed, trimmed & portioned 3-4kg 1750g
50%
8
2
Coley Fillets
Filleted
680g 340g
50%
2
5
Dover Sole
Fillets
Filleted
680g 340g
50%
2
5
Gilt Head Bream
Fillets
Scaled, filleted & boned
850g
375g
44%
2
5
Grey Mullet
Fillets
Scaled & filleted
900g
360g
40%
2
5
Haddock Fillets
Filleted
750g
375g
50%
2
5
Hake Steaks Headed, trimmed & portioned 2-3kg
1250g
50%
7
2
Hake Suprêmes
Scaled, filleted, boned & portioned 2-3kg
750g
30%
4
3
Halibut Suprêmes
Filleted, trimmed & portioned 5-7kg
2220g
37%
12
1
Halibut Steaks
Headed, trimmed & portioned 3-4kg
2310g
66%
12
1
Halibut Pavés
Headed, trimmed & portioned 5-7kg
3960g
66%
20
1
John Dory
Fillets
Filleted & trimmed
1kg
375g
35%
2
5
Lemon Sole
Fillets
Filleted
650g
375g
57%
2
5
Mackerel Fillets
Filleted
650g
375g
50%
2
5
Mackerel Butterfly Fillets
Filleted
340-400g
185g
50%
1
10
Monkfish Fillets (skinless)
Headed, skinned & filleted 1.8kg
375g
21%
2
5
Monkfish Steaks (skinless)
Headed, skinned & portioned 4-5kg
1100g
24%
6
2
Plaice Fillets
Filleted
750g
375g
50%
2
5
Plaice Pocketed
Pocket filleted
340-400g
185g
50%
1
1
Red Mullet
Fillets
Scaled, filleted & boned
950g
380g
40%
2
5
Salmon Suprêmes
Scaled, filleted & portioned 3-4kg
2030g
58%
10
1
Salmon Steaks
Headed, trimmed & portioned 3-4kg
2275g
65%
12
1
Sea Bass
Fillets
Scaled, filleted & boned
850g
375g
44%
2
5
Skate Wings (skinless)
Cut out & skinned both sides 950g
380g
40%
2
5
Snapper Suprêmes
Scaled, filleted, boned & portioned 2.5-3kg
770g
28%
4
3
Snapper Fillets
Scaled, filleted & boned
950g
375g
44%
2
5
Squid Whole
Clean & trimmed
300g
180g
60%
1
10
Tilapia Fillets
Scaled, filleted & boned
950g
380g
44%
2
5
Trout Fillets
Filleted, skinned, trimmed & boned 950g
380g
40%
2
5
Trout Canoe Filleted
Canoe filleted
290-340g
205g
65%
1
1
Turbot Fillets
Filleted
750g
375g
50%
2
5
Turbot Suprêmes
Filleted, trimmed & portioned 3-4kg
1200g
34%
6
2
Turbot Pavés
Headed, trimmed & portioned 3-4kg
2100g
60%
11
1
Whiting Fillets
Filleted & boned
950g
380g
40%
2
5
Witch Fillets
Filleted, skinned & trimmed 1-1.3kg
375g
35%
2
5
Large loins Cut (all skinless)
Preparation required Size of loin required Yield per loin(g) Yield per loin% Portions per loin loins req.
Mahi Mahi Suprêmes Trimmed & portioned 2-2.5kg 10 x 170-200g 85% 10 1
Marlin
Suprêmes
Trimmed & portioned
2-2.5kg
10 x 170-200g 85%
10 1
Swordfish
Suprêmes
Trimmed & portioned
2-2.5kg
10 x 170-200g 85%
10 1
Tuna
Suprêmes
Trimmed & portioned
2-2.5kg
10 x 170-200g 85%
10 1
Shellfish Portion sizes
Lobster Use a 450-600g whole lobster per person (half a 600g for a starter).  The yield is approximately 35%.
Crab
Use 500-600g of whole crab (300g for a starter).  The yield is approximately 35%.
Scallops (king)
Serve 3-5 per starter (not often served as a main course).
Mussels
Serve 500g per person (300-400g for a generous starter).
Oysters
6 are usually served for a luxurious starter (not often served as a main course).