Fish Cutting: Recording Yield from Whole fish to Fillets or Loins
Fish Cutting records what comes off the cutting table. You enter the whole fish you started with and the fillets, loins or portions you ended with. BlueTrace then gives you your yield and your true cost per pound.
.Example: cod fillets
|
Item |
Weight |
Cost |
|
|---|---|---|---|
|
Source lot |
Atlantic Cod, Whole |
150 lb |
$6.00/lb ($900) |
|
Processed lot |
Atlantic Cod, Fillet |
65 lb |
$13.85/lb ($900) |
The yield is 65 ÷ 150 = 43%. The full $900 paid for the whole fish now sits on the 65 lb of fillet. So each pound of fillet really costs $13.85, not $6. Pricing fillets from that number protects your margin.
The fillet lot gets its own lot code (PO-20OCT26-5TR) that traces back to the whole-fish lot.
How to record a fish cut: