Shellfish yields
Shell, head, and water weight are the loss — shellfish yields are the lowest in the kitchen, so the cost per usable ounce runs high.
| Ingredient | Yield |
|---|---|
| Scallops | 100% |
| Shrimp (P&D) | 100% |
| Shrimp (shell-on) | 85% |
| Squid | 80% |
| Shrimp (head-on) | 50% |
| Octopus | 45% |
| Mussels | 35% |
| Whole lobster | 30% |
| Clams | 30% |
| Whole crab | 25% |
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator