Fish sizing issues
Posted: Sun Mar 29, 2015 1:20 pm
(1) Cooked fish fillets seem to be much larger than raw fish filets.
This was particularly troubling since all of the filets in the skillet came from my carryall. Looking at the number of fish fillets I can put into my skillet, I'm guessing they are coded to be too small. Though the raw and cooked fillets should be smaller in volume and mass than the raw fish they were taken from (I think).
(1b) Side-bug: The skillet is actually very full with the cooked fish, and nothing can be added, but the full-ness of the skillet doesn't refresh until I try to put something else in it.
(2) Skewer cooked fish all provide the same level of sustenance regardless of fish size.
(3) Skewer cooked whole fish and cooked filets seem to provide the same level of sustenance (I haven't rigorously tested this, but it seems off to me since each fish produces 0-2 filets).
(4) Each fish produces 0-2 filets of the same size, regardless of the fish size.
(5) Fish sell for the same price in the market (assuming the market is depleted) regardless of size. (I would expect the market to generally pay less for smaller fish, except for perhaps one or two varieties for which the smaller fish are favored for superior flavor).
(6) The market treats the same fish of different sizes as different fish (IE, the market could be at flooded with average mirrorscale carp, but willing to buy small mirrorscale carp at normal market price).
I suspect many of these issues have been reported before (particularly 4 & 5), and are probably low priority. I just wanted to get all of these together to say I think fish merit a second look when someone has time. I'm willing to help if input would be useful (regarding 4-5, I'd suggest using the already existing weight and volume information for fish to scale filet/market values).
Code: Select all
count filet
You have the following items:
a filet of bass (in an iron skillet) (x12)
a filet of carp (in an iron skillet) (x16)
a filet of clawfish (in an intricately-folded silk carryall) (x2)
a filet of crappie (in an iron skillet) (x2)
a filet of gulper (in an iron skillet) (x10)
a filet of mudfish (in an iron skillet) (x5)
a filet of perch (in an iron skillet) (x6)
a filet of river-duster (in an iron skillet) (x8)
a filet of river-eel (in an iron skillet) (x2)
a filet of rock-eater (in an iron skillet) (x5)
a filet of salmon (in an iron skillet) (x6)
a filet of suckerfish (in an iron skillet) (x6)
a filet of trout (in an iron skillet) (x14)
(In total, you have 94 matching items.)
transfer clawfish filet from carry to skillet
You transfer 2 items from your intricately-folded silk carryall into an iron skillet.
cook
You hold your iron skillet over a cozy campfire.
Roundtime: 10 seconds.
l in skillet
In the iron skillet you see some cooked clawfish (x2), some cooked suckerfish (x5), a charred mass (x6), some cooked mudfish (x4), some cooked rock-eater (x5), some cooked river-duster (x7), some cooked river-eel (x2), some cooked trout (x14), some cooked salmon (x6), some cooked perch (x6), some cooked gulper (x10), some cooked bass (x12), some cooked crappie (x2) and some cooked carp (x13).
There is plenty of room left in the iron skillet.
empty skillet into carry
You empty 19 items from your iron skillet into an intricately-folded silk carryall. There were also 69 items that did not fit.(1b) Side-bug: The skillet is actually very full with the cooked fish, and nothing can be added, but the full-ness of the skillet doesn't refresh until I try to put something else in it.
(2) Skewer cooked fish all provide the same level of sustenance regardless of fish size.
(3) Skewer cooked whole fish and cooked filets seem to provide the same level of sustenance (I haven't rigorously tested this, but it seems off to me since each fish produces 0-2 filets).
(4) Each fish produces 0-2 filets of the same size, regardless of the fish size.
(5) Fish sell for the same price in the market (assuming the market is depleted) regardless of size. (I would expect the market to generally pay less for smaller fish, except for perhaps one or two varieties for which the smaller fish are favored for superior flavor).
(6) The market treats the same fish of different sizes as different fish (IE, the market could be at flooded with average mirrorscale carp, but willing to buy small mirrorscale carp at normal market price).
I suspect many of these issues have been reported before (particularly 4 & 5), and are probably low priority. I just wanted to get all of these together to say I think fish merit a second look when someone has time. I'm willing to help if input would be useful (regarding 4-5, I'd suggest using the already existing weight and volume information for fish to scale filet/market values).