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Preparation
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Fillet, skin on (50% yield)
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Filleted and portioned, skin on (45% yield)
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Steaked, skin on (70% yield)
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Whole, gutted, skin on, scaled (90%)
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Whole, gutted, trimmed, skin on (95% yield)
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Whole, gutted, trimmed, skinned (80% yield)
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Filleted, skin on, boneless (50% yield)
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Filleted, skinned, boneless (30% yield)
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