Seafood Size & Portion Guide
Take the guesswork out of your culinary planning. Whether you are ordering premium Ecuadorian shrimp, wild-caught finfish, or delicate live bivalves, understanding how seafood is sized, graded, and portioned ensures you get exactly what you need for your table.
Understanding Seafood Processing Methods
Demystifying Shrimp & Prawn Sizing (The “U” Chart)
When shopping for premium shrimp, you will notice numbers like 16/20 or U10. These numbers indicate the count per pound or kilogram. The letter “U” stands for “Under,” meaning it takes fewer than that many shrimp to make up the weight standard. Therefore, the smaller the number, the larger the shrimp!
Because our core focus is serving European kitchens alongside global markets, we have provided both metric and imperial measurements below:
| Size Label | Count/lb) | Count/kg | Culinary |
|---|---|---|---|
| Colossal / Super Jumbo (U10) | Under 10 | Under 22 | Butterflied grilling, stuffing, high-end standalone entrées. |
| Jumbo (16/20) | 16 – 20 | 35 – 44 | Classic shrimp cocktails, gourmet skewers, garlic scampi. |
| Large (26/30) | 26 – 30 | 57 – 66 | Pan-searing, stir-fries, seafood paellas, and risottos. |
| Medium (31/40) | 31 – 40 | 68 – 88 | Tacos, hearty seafood stews, pastas, and curries. |
| Small / Salad (51/60) | 51 – 60 | 112 – 132 | Finely chopped fillings, seafood salads, dips, and soups. |
Whole Fish vs. Fillet Yield Percentages
Buying a whole fish is a wonderful, traditional way to enjoy the freshest catch, but keep in mind that the weight of a whole fish includes the head, bones, and tail. The yield is the actual amount of clean, edible meat you get after the fish has been filleted.
- Round Fish (Salmon, Tuna, Cod, Snapper): These fish typically yield about 45% to 50% edible meat. For example, a 1 kg whole salmon will yield roughly 450g to 500g of clean fillets.
- Flat Fish (Sole, Flounder, Turbot): Because of their unique skeletal anatomy, flat fish yield slightly less, generally around 35% to 40% edible meat.
3. How Much Seafood to Buy Per Person
Planning an intimate dinner or a grand gathering? Use this reliable portion guide to calculate your exact ordering weight. These numbers represent the raw, uncooked weight per guest.
| Seafood Type | Starter / Appetizer Portion | Main Entrée Portion |
|---|---|---|
| Boneless Fish Fillets / Steaks (Salmon, Tuna, Cod, Halibut) |
100g – 120g (approx. 3.5 – 4 oz) |
170g – 220g (approx. 6 – 8 oz) |
| Whole Dressed Fish (With head and bones intact) |
200g – 250g (approx. 7 – 9 oz) |
450g – 500g (approx. 16 oz / 1 lb) |
| Shrimp & Prawns (Peeled and deveined weight) |
80g – 100g (approx. 3 oz) |
150g – 180g (approx. 5 – 6 oz) |
| Live Bivalves (Mussels and Clams in shell) |
150g – 200g (approx. 5 – 7 oz) |
450g – 500g (approx. 1 lb) |
Understanding Luxury Sizing: Lobster & Crab
Premium crustaceans are graded by industry-standard weight classes to ensure consistency in cooking times and plate presentation.
Lobster Weight Classifications
- Chicken Lobster: 450g – 550g (approx. 1 – 1.25 lbs). These are young lobsters known for incredibly sweet, tender meat. Perfect for a single individual portion.
- Quarters: 550g – 680g (approx. 1.25 – 1.5 lbs). The most popular restaurant size for traditional boiling or steaming.
- Selects / Deuces: 700g – 900g+ (approx. 1.75 – 2 lbs+). Large, impressive lobsters featuring massive claws and meaty tails, ideal for a luxurious sharing centerpiece.
Crab Meat Grading
- Colossal / Jumbo Lump: The largest, brightest white muscle pieces taken from the swimming legs of the crab. Do not flake these! Use them for high-end cocktails or premium, chunky crab cakes.
- Lump Meat: A mix of smaller broken jumbo pieces and body meat. Versatile and deeply flavorful, it is the standard choice for refined seafood pastas.
- Claw Meat: Darker meat sourced from the claws. It has a much more robust, intensely sweet, and rich flavor profile that holds up brilliantly in soups, stews, and heavy bisques.
Oysters, Mussels, and Scallops
Oysters are usually ordered by the dozen rather than by weight. However, their physical shell sizes vary wildly based on their specific appellation and farming location. As a rule, cocktail oysters average 6 to 8 cm in length and are intended for raw, half-shell consumption, while larger varieties are preserved for grilling, smoking, or baking (such as Oysters Rockefeller).
Scallops (The “U” Count System)
Much like shrimp, scallops use the “Under” counting system. For example, U10 Sea Scallops mean you will receive fewer than 10 massive, plump scallops per pound (roughly 22 per kilo). These are prime for high-heat pan searing to achieve that perfect caramelized crust. Conversely, Bay Scallops are much smaller (often 70 to 100 count) and are perfectly scaled for quick tossing into hot pastas or ceviches.
FAQ: Seafood Sizing & Portions
Planning your seafood menu can raise a few technical questions about weights, counts, and yields. Here are the clear, straightforward answers you need to order with absolute precision for any occasion.
What exactly does the letter "U" mean in shrimp and scallop sizing?
The “U” stands for “Under.” When you see a label like U10, it means there are under 10 individual pieces of seafood in a single pound (or fewer than 22 pieces per kilogram). It is a shorthand way of letting you know you are buying exceptionally large, premium-sized catches. When there is no “U” and instead a range like 16/20, it indicates the average count of pieces you will receive per pound.
Does seafood lose weight when it is cooked?
Yes, all seafood experiences slight volume reduction and weight loss during the cooking process—typically around 20% to 25%. This is caused by natural moisture evaporating as the proteins tighten. The portion charts provided in our guide represent raw, uncooked weights, which naturally factor in this standard shrinkage to ensure your guests leave the table completely satisfied.
Why did my 2 kg whole fish only yield 1 kg of actual meat?
This is completely normal and represents a standard 50% fillet yield. When you purchase a whole fish, a significant portion of its total weight is held in the head, skeleton, tail, and internal organs. While round fish like snapper or salmon yield about half their weight in clean meat, flat fish like sole yield closer to 35% to 40%. Don’t throw those leftovers away, though—the bones, head, and tail are packed with rich flavor and are perfect for simmering into a world-class seafood stock or broth!
Will my entire order arrive in a single box?
To guarantee the absolute best quality and temperature control, we never mix climates. Freshly frozen items, live/fresh seafood, and shelf-stable pantry items require vastly different environments. Therefore, they will always be shipped in separate, specialized boxes, which may occasionally arrive at slightly different times on your chosen delivery day.
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How do I convert imperial shrimp counts (per pound)?
Because Foods of The Sea focuses heavily on the European market, we often use metric conversions. To quickly find the per-kilogram count from an imperial package, simply multiply the numbers by 2.2. For example, a classic jumbo 16/20 count per pound translates directly to roughly 35 to 44 shrimp per kilogram.
How many live oysters or mussels should I budget per person?
If you are planning an evening around shellfish, calculating by individual count is often much easier than using weights:
- Oysters (Raw on the half shell): Budget 6 pieces per person for an elegant starter, or 12 to 18 pieces per person if the oysters are the main event of a casual seafood social.
- Mussels or Clams: Budget roughly 15 to 20 pieces per person for a main course (which aligns with our standard 450g to 500g recommendation).
Should I buy seafood by weight or by the number of fillets?
We always recommend ordering by total weight based on your overall guest count. The physical size and thickness of fish fillets vary naturally from catch to catch. By targeting a specific weight milestone (such as 200g per person for an entrée), you ensure that everyone gets an identical, satisfying portion, regardless of whether that weight arrives as one large, thick center-cut fillet or two smaller tail pieces.
How is the seafood packaged to ensure it stays fresh during transit?
We utilize state-of-the-art cold chain packaging. Our freshly frozen items are vacuum-sealed at peak freshness and packed with heavy-duty dry ice to maintain a deep-freeze environment. Our live and fresh catches (like lobsters and shellfish) travel in breathable nets with specialized gel packs to ensure an uninterrupted, chilled climate from our shores to your kitchen.
Still unsure about the quantities needed for an upcoming dinner party or event? Reach out to the Foods of The Sea customer support team—we are always happy to help you build the perfect custom order!
Now that you are a master of seafood metrics, you can plan your next breakfast, dinner party, or event with absolute confidence. At Foods of The Sea, we pack and secure your selections right at the source in Ecuador, protecting the cold chain all the way to your international doorstep.
Ready to order? Explore our world-class, sustainably harvested catches today.