The contents of head, scales, s'kin, fins, internal organs and fishbones; the waste percentages; the yields of fish meat and the organoleptique quality factors were determined on various fresh water fishes. The waste percentages Were found to be 35.61 % for fresh water mullet, 43.612 % for carp, 44.21 % for scaleless carp, 32.26 % for pearl fish, 37.25 % for shiraz and 29.54 % for zander. Therefore, they had a dressing percent of 64.38 %, 56.37 %, 55.78 %, 67.73 %, 6)2.74 % and 70.45 %, respectively. Furthermore, the organoleptique acceptance levels for the same fishes were valued at 7.80, 8.17, 8.412, 6.57, 6.57 and 9.31, respectively.

Zander gave the highest dressing percent (70.45 %) due to its lowest waste percentage (29.54 %), plus its quality grade was quite superior (9.31). On the other hand, carp and scaleless carp had a satisfactory meat quality (8.17, 8.42), although they have possesed a low dressing percent (56.37 %, 55.78 %).