How does the yield factor influence the final cost of a walleye fillet?

Answer

Processors must charge significantly more for the usable fillet to cover the mass lost as head, bones, and skin

The concept of yield is a critical, often overlooked component driving up the price of fresh walleye fillets. Commercial operations procure the entire, whole fish, but the consumer purchases only the high-value boneless, skinless fillet. The process of filleting results in unavoidable waste—the head, bones, and skin—which is either discarded or sold for substantially lower values, if at all. Therefore, to recoup the high price paid per pound for the whole fish, the processor must charge a significantly inflated rate for the resulting usable meat. If several pounds of whole fish are required to yield just one pound of pristine fillet, this conversion rate dictates a higher per-pound price to cover the mass loss and the meticulous labor involved in trimming.

How does the yield factor influence the final cost of a walleye fillet?

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