The branzino was sold as a whole fish. Fillets weren’t available.
Maybe this is helpful: https://www.chefs-resources.com/seafood/seafood-yields/
I noticed that the yield to a skin off / bloodline out product really varies widely by species. Some yields are as low as 23% (such as the rockfish I just went fishing for this past December). Imagine catching the bag limit (10 fish) and coming home with a not even a full ziploc bag of fillets.
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