80%
Squid yields 80%
You buy squid by its whole weight, but you only plate 80% of it. That 20% loss is real cost the invoice never shows — here's the math.
At 80% yield, squid carries a ×1.25 trim tax: its usable part costs the invoice price times 1.25.
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Sources · 1
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Shell, head, and water weight are the loss — shellfish yields are the lowest in the kitchen, so the cost per usable ounce runs high.
Say your invoice shows $5.00 per lb of squid (an example AP price).
At 80% yield, your real cost is $6.25 per lb EP — because $5.00 ÷ 0.80 = $6.25.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 80% |
| Lost to trim | 20% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of squid?
Squid typically yields 80% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much squid is lost to trim?
About 20% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of squid?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.80. At 80% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
One ingredient's trim is the tax above — a plate stacks ten of them. The calculator adds them up.
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion