This is one of our client's Sockeye Salmon he caught today, the first salmon of the year. I demonstrated the way I fillet them in one piece. Very little meat is left on the carcass but it is all boneless. Makes a great presentation for a family style meal. If the individual prefers smaller portions, I split it down the middle and cut each remaining piece into thirds or halves depending on the size of the fish. the yield on a salmon is approximately 65% of incoming weight when processed in this manner.