Haddock yield: how much is usable after prep (AP to EP %)
Haddock: about 88% usable going fillet with skin to skinless, with a published range of 83–91%. That is a cost factor of 1.14: for every kilo you need ready to use, buy 1.14 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole round fish → fillets with skin | 41% | 37–45% | Head, guts and frame | 1240 |
| Drawn fish → fillets with skin | 46% | 45–48% | Head and frame | 1241 |
| Fillet with skin → skinless fillet | 88% | 83–91% | Skin | 1242 |
| Frozen fillet → thawed | 97% | 88–100% | Drip loss | 1243 |
| Fillet → baked | 78% | — | Cooking loss | 1244 |
| Fillet → grilled | 82% | 76–88% | Cooking loss | 1245 |
Fish and chip shops lose about an eighth of a skin-on fillet to skinning. Buying whole fish only makes sense if the price is well under half the fillet price.
What the yield does to the cost
| Usable haddock needed | Buy (as purchased) at 88% |
|---|---|
| 1 kg | 1.14 kg |
| 5 kg | 5.68 kg |
| 10 kg | 11.36 kg |
Use 88% 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 1240, 1241, 1242, 1243, 1244, 1245 (US samples of whole and filleted haddock). Your own case is the real number: weigh it in the yield calculator.
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