85%
Tuna loin yields 85%
You buy tuna loin by its whole weight, but you only plate 85% of it. That 15% loss is real cost the invoice never shows — here's the math.
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.
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.
Say your invoice shows $14.00 per lb of tuna loin (an example AP price).
At 85% yield, your real cost is $16.47 per lb EP — because $14.00 ÷ 0.85 = $16.47.
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) | 85% |
| Lost to trim | 15% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of tuna loin?
Tuna loin typically yields 85% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much tuna loin is lost to trim?
About 15% 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 tuna loin?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.85. At 85% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence directional · as of 2026-05-01
Trade-value index — directional only; the NOAA import value runs below delivered wholesale. The market is down -7.2% over the recent window.
Watch. Too new to call — too little history so far. Treat the price as real until a pattern shows.
One pricing methodology backs the level.
Sources · 2
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion