Yield and nutritional characteristics of unwashed and washed minced rockfish flesh and fillets were determined. The yield of fillets from whole fish was 26% compared to 43% for minced flesh. Washing minced flesh resulted in a 37% loss of solids. The greatest reductions were found in the ash (80%) and lipid (65%) levels in the washed flesh. Most of the sarcoplasmic proteins were lost during washing, but 77% of the total protein (N × 6.25) was recovered in the washed fraction. Washing minced flesh did not affect the amino acid composition, and PER values for all three fish treatments were higher than the casein reference. The rapid formation of trimethylamine and dimethylamine in the dried fillets and dried minced unwashed flesh may explain the development of off-flavors in wafers containing 10% dried fish after 8 wk of storage at 30°C.