Cod yield: how much is usable after prep (AP to EP %)
Cod: about 69% usable going frozen fillet thawed and baked, with a published range of 61–72%. That is a cost factor of 1.45: for every kilo you need ready to use, buy 1.45 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Drawn (gutted) fish → raw flesh | 69% | 65–73% | Head, bones and skin | 890 |
| Drawn fish → raw fillets | 40% | 35–48% | Head, frame, skin and trim | 891 |
| Frozen fillet → thawed | 93% | 80–100% | Drip loss | 893 |
| Thawed fillet → baked uncovered | 69% | 61–72% | Cooking loss | 897 |
| Thawed fillet → grilled | 72% | 61–84% | Cooking loss | 898 |
| Thawed fillet → pan fried | 81% | 79–82% | Cooking loss | 899 |
Yields multiply: 93% × 69% ≈ 64% for frozen → baked. You never add the losses together.
Most UK kitchens buy frozen cod fillets. Thawing and baking leave about two thirds of the frozen weight on the plate, so a 180 g cooked portion needs about 280 g frozen.
What the yield does to the cost
| Usable cod needed | Buy (as purchased) at 69% |
|---|---|
| 1 kg | 1.45 kg |
| 5 kg | 7.25 kg |
| 10 kg | 14.49 kg |
Use 69% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 890, 891, 893, 897, 898, 899 (US samples of whole and filleted cod). Your own case is the real number: weigh it in the yield calculator.
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