Fillet Yields and Proximate Composition of Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)

Abstract

ABSTRACT Our objectives were to determine processing yields of Gulf sturgeon fillets based on whole fish weight and to measure their proximate composition. Fifty fish, in five weight groups were studied. Fillets yields increased with fish weight. Gulf sturgeon should weigh at least 2.5 kg to provide 60% headed and gutted yields. Dressed fillet yields were between 19–23% of live weight. Fillets from three similar fish were subdivided into three chunks: ‘tail,’ ‘middle’ and ‘head.’ Each proximate analysis was replicated using left and right fillets. Results show small differences in the protein and moisture content of these sections.