The objective ofthis study was to evaluate the processing methods (F1= to removeskin with pliers and then to cut in fillets; F2= to cut in filletand then to remove skin with knife and pliers help) and weight categories (W1=250-300g; W2 =301-350 g; W3=351-400 g and W4=401-450g), on the carcass (CY), fillet (FY) and skin yield of Nile tilapia. Forty-eightfishes were used in a completely randomized design. There was effect for theprocessing method, being the F1 mean (56.43 and 36.67 %) higher tothe F2 (53.46 and 32.89%) for CY and FY respectively. For the weightcategories, W1 (56.49 and 37.34%) and W2 (56.34 and 36.40%)were superior as compared to W3 (53.27 and 31.98%) and W4(53.71 and 33.42%), respectively for CY and FY. Crude skin percentage, cleanand of fleshed were higher for F2, but there was no effect for weightcategories. The F1 processing method promoted the best yield andskin results, and for the weight categories W1 and W2higher yields.
