Seafood yields
On a whole fish, the head, frame, skin, and trim are the loss — a whole fish at a low per-pound price can cost more per plated ounce than a fillet.
| Ingredient | Yield |
|---|---|
| Salmon fillet | 95% |
| Tuna loin | 85% |
| Salmon (skin-on fillet) | 80% |
| Whole salmon | 55% |
| Whole branzino | 55% |
| Whole trout | 55% |
| Whole halibut | 50% |
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator