Dear Dr. Science, | |||
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"They do, and it's one of the more common forms of fish locomotion. Of course, burping water propels the fish backwards. Fish flatulence, on the other hand, drives the fish forwards. By cleverly combining these two forms, fish can turn on a dime, zip away from the jaws of a bigger fish, and generally have as much fun as a fish can have, which I suspect isn't much fun at all. For fun you need variety, and from what I can determine, fish exist in a monotonous form of underwater tedium that pales in comparison to the happy-go-lucky frolics we see in Disney or Pixar animated films." |
Fish Yields - or - How Much Does This Really Cost Me?
I often find it necessary to explain the yield (amount of usable flesh) off of various fish. By knowing what percentage of meat will be available when a whole fish is filleted one can make an accurate analysis of; A. how much whole fish must be purchased and B. what is the true fillet cost. Knowing how to correctly perform these calculations will benefit not only seafood suppliers, restaurant chefs, but also the casual cook. Below is a list of some common fish and the net yield percentages. Actual percentages may vary depending on skill of the butcher. Salmon (head-on gutted) yields 75% skin-on fillet Snapper (head-on gutted) yields 40% skin-on fillet Mahi (headed and gutted) yields 65% skin-on fillet Monkfish (tail) yields 70% skinless fillet Cod (headed and gutted) yields 60% skin-on fillet Grouper (head-on gutted) yields 35% skinless fillet Halibut (headed and gutted) yields 66% skin-on fillet Tuna (headless bullets) yields 75% untrimmed loins Sword (headless bullets) yields 80% cen
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