Hey there guys, I just got my first chef job. The first change I'm making is to switch to whole fish. We got our first fish order today with me at the helm. 2 huge grouper. I broke them down and got a yield of 71.5% (50% filet, 21.5% scrap, 28.5% un-useable carcass) I'm wondering how this fairs compared to some of you more expert fish cutters out there. ETA. I felt I should let you guy know this was on a headless gutted fish.