The age of the fish before processing was also an important quality parameter, were 1 day fillets had a much lower yield and also more yellowness on the fillets surface compared to 4 days old fillets.
Aldurinn á fisknum fyrir vinnslu skipti miklu máli hvað varðar hráefnisgæði, 1 daga gömul flök höfðu minni nýtingu og voru gulari heldur en 4 daga gömul flök.