Fish Yield Calculator | Fillet & Smoked Fish Yield

Fish Yield Calculator – Estimate Your Fillet Weight

Real numbers from real fish — built from seasons of cutting, trimming, and handling right here in Kodiak.

Estimate Your Fish Yield

Wondering how much finished fish you’ll end up with?
Use the fish yield calculator below to get a realistic, conservative estimate based on how your fish is coming in—whether it’s whole, gutted, or already filleted.

Choose skin-on fillets, skin-off fillets, or smoked fish to see what you can reasonably expect to take home.

These estimates are built from real processing data here in Kodiak, Alaska, based on years of cutting, trimming, and handling wild-caught fish.

Every fish is a little different, but this will give you a solid expectation before you even walk through the door.

Fish Yield Calculator

Add each batch separately if your fish is coming in at different stages or with different finish preferences.

Why your fish yield can change

How your fish is handled before processing makes a real difference in how much you take home.

Fish that are properly bled, kept cold, and handled cleanly will typically yield more than fish that are warm, bruised, or poorly cared for.

Even small differences in handling can add up across a full catch.

Learn how to care for your catch for better yield.

Prefer to see how the numbers break down?

The charts below show typical fish yield percentages by species and starting condition, based on real processing averages.

Salmon Species

King, Sockeye, Silver, Keta, Pinks.

Salmon are the benchmark for most yield comparisons. Their structure is consistent, their texture forgiving, and their fillets trim cleanly. These averages come from years of processing wild Alaskan kings, silvers, and reds — each a little different, but all handled with the same care.

Flatfish Species

Halibut, sole, flounder, and others.

Flatfish are broad, lean, and deceptively delicate. Because their bodies are thinner, the yield varies widely from species to species — and from small fish to trophy halibut. These charts reflect the average recovery for both trimmed and skinned fillets, drawn from local Kodiak processing data.

These charts show how yield changes depending on how your fish is processed.

The left example reflects yield when fish are delivered whole and filleted skin-on.
The right example reflects yield when fish are skinned during processing.

Whole and filleted skin-on.
Whole - skinless portions.

Whitefish Species

Cod, rockfish, yelloweye, lingcod, and others.

Whitefish are dense, thick-bodied species with heavy frames and proportionally larger heads, resulting in a lower fillet recovery than salmon or flatfish. These averages reflect Pacific cod, rockfish, and lingcod commonly processed around Kodiak, where careful handling and precise cutting help make the most of each fish.

These charts show how yield changes depending on how your fish is processed.

The left example reflects yield when fish are delivered whole and filleted skin-on.
The right example reflects yield when fish are skinned during processing.