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Normal Topic filleting percentage (Read 1091 times)
Micky Duck
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filleting percentage
Sep 25th, 2018 at 6:59am
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Winknot for catch and release Grin Grin
tonight I filleted 5 trout which had combined gill n gutted weight of 12lb
recovered 4 1/2lb of skinned n boned fillets
be interested to see how others get on to judge how good/badly Im doing compared to others.
  
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bufferzone
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Re: filleting percentage
Reply #1 - Sep 25th, 2018 at 7:07pm
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i dont fillet trout, to fidley, too much waste?
  
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Backcountry Bob
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Re: filleting percentage
Reply #2 - Sep 25th, 2018 at 7:19pm
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Completely unrelated to trout I know, but the expected recovery rate of fillets for blue cod in the factory I used to work in was 34% of total body weight.
  
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Micky Duck
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Re: filleting percentage
Reply #3 - Sep 26th, 2018 at 7:06am
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BB thats about what my old memory thought was right....
bufferzone....the lack of any bones makes it worthwhile.
  
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Nomads
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Re: filleting percentage
Reply #4 - Sep 27th, 2018 at 3:22am
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I think it changes with the size, age, condition, season and location of the fish.

I harvest very few, as many as 4 per year, from the likes of L Tarawera etc for the eating quality.
The fish are generally 6-8lbs avge and the fillets are proportionately different from other fish i have taken (years go) from other fisheries.
Foe example one of the last fish from there had completely empty guts, but was fat, and roe was undeveloped.  Good coloured fillets and little waste.

Other same weight fish can be the complete reverse....

my 2c
  

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ICEMAN
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Re: filleting percentage
Reply #5 - Sep 27th, 2018 at 11:58pm
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These were the only conversion factors that mattered, lol

REPORTING CODE CONVERSION FACTOR
Gutted GUT 1.10
Headed and Gutted HGU 1.50
Dressed DRE 1.80
Fillets: skin-on FIL 2.50
Fillets: skin-off SKF 3.10
  
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Nirok
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Re: filleting percentage
Reply #6 - Oct 5th, 2018 at 4:12am
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Usually we only have the skeleton of the trout left. Only wasted meat is if you eat the head and a little bit as you take out the lateral bones.
  
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J32
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Re: filleting percentage
Reply #7 - Nov 7th, 2018 at 5:07am
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I usually fillet trout. Never weight the fillets though. Whatever meat is left on the body after filleting and cutting the head off, we fry and pick of the bones.
  
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