fish
Fresh Wild Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen product is available all year long.
Jan | Feb | Mar | Apr | May | June | July | Aug | Sept | Oct | Nov | Dec | ||||||||||||||||||||||||||||||||||||
Average Butchering Yield Percentage and Recovery
Alaskan Pollock | ||||
---|---|---|---|---|
Item | To H&G | To Skin/On Fillets | To Skin/Off Fillets | Notes |
Whole Head/On Ungutted | 62% | 40% | 34% | If you have additional yield info on this fish please comment below. |
Head/Off, gutted (H&G) | % | % | ||
Skin/On Fillets | — | 34% | ||
Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your |
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