I've seen online charts for how much meat one will get off a given size halibut - i.e., a forty pounder will dress-out up to sixty percent of its weight with (presumably) no bones attached, or about twenty-four lbs.
However, not knowing the formula of live weight versus dead weight when it comes time to field dressing, this chart then becomes a little puzzling:
That same forty lber yields thirty pounds of meat. I guess the bones and head/cheeks are included?
What is the ratio for the average King or Red salmon, for salmon filets with belly meat attached and ribs removed? An inquiring and fast-emptying freezer wants to know!