Some Chefs go to great lengths to do yield costing for their proteins. You may have also done this or do it on a regular basis. With many things this is an unavoidable process, but there is a simple trick for the fish that you buy whole and also for those primal cuts of beef, lamb, pork, etc.
Simply take the full cost of the item right from the invoice, whether it’s a piece of salmon or a rib eye of beef, and butcher it the way normally would. Then divide the cost by the number of portions. That’s it.
