【Reading】ぶどまり

【English Name】Yield / Extraction rate

When an entire fish is purchased whole, the proportion of usable flesh—the portion that can be served as nigiri or sashimi toppings—relative to the total weight is the indicator known as budomari (yield). It refers to the net percentage remaining after removing parts such as the head, bones, innards, skin, and bloodline, and in the English-speaking world it is understood as the "yield rate."

For a sushi restaurant, this indicator lies at the heart of cost control. Even with an inexpensive species, if the edible portion is scant, the cost per piece can climb beyond expectations. Conversely, even a high-priced fish, if it yields plenty of usable flesh, can lead to a lower cost per topping.

Differences due to body shape are also striking. Large fish such as tuna have a relatively small proportion of bone and head, tending to be rich in edible flesh. By contrast, flat species such as flounder and small fish have a high ratio of skeletal weight, so the amount that can be allotted to toppings tends to be limited.

Furthermore, the artisan's skill in three-piece filleting (sanmai-oroshi) and cutting blocks (saku-dori) greatly affects this figure. Since the amount of wasted flesh varies with how the blade is applied, there is a marked difference in the quantity of toppings that can be secured from the same fish.

Raising the edible ratio and reducing waste are challenges long pursued throughout the food industry, with continuous accumulated improvements in cooking methods and processing procedures.