1. You are considering putting kampachi (skip jack)onto your menu. You are performing a yield test on the fish. You have a fish that weighs in at 4 pounds 14 ounces, with a market price of $6.95. The unusable trim on the fish is 3 pounds 1 1/2 ounce. What is the adjusted price per pound on this product? What would a 2 ounce portion for an appetizer cost you?

2. We have 6 each 1 1/2 pound lobsters. There is 24 ounces usable meat from lobster after cleaning. With the market price of $7.25 a pound, what does each ounce of lobster meat cost you? What is the yield % on the total lobster purchased?

3. Complete the following:

a) AP weight: 148 pounds 11 ounces

b) Bones: 37 pounds 2 1/2 ounce.

What would a pound of usable boneless fish cost you if you paid $1.98 per pound?

What would a 7 ounce portion of fish cost?

4. You are doing a catering job. you need to purchase enough 1# grade ahi tuna (untrimmed) to produce 198, six ounce portions. You know that the fish has a 42.7% yield. How much fish would you need to purchase? The market price $22.46, how much would each individual portion cost you?

5. Your chef would like you to put Wahoo on the menu. She is considering doing a plate with either two ea. 2 ounce filets, or two ea. 3 ounce filets, or one 8 ounce piece of filet. She asks you to do the costing on the product. The filet cost today is $6.78. She gives you a piece that weighs 12 pounds 15 1/2 ounce. What is the cost of the fish for each of the menu option that the chef is considering?

6. You have purchased a halibut that weighs 92 pounds 8 1/2 ounce. Today's market price for halibut is $7.52/#. The head weighs 22 pounds 2 ounce. The bones, skin weights in at 19 pounds 1 1/2 ounce, and you have 9 pounds 15 oz. of trim. What is yield percentage of this fish? What would the adjusted price be for each usable pound of fish?