- Cook and Traganza method
a means of estimating the original fresh weight of all fish from archaeological remains. All bone is weighed and multiplied by a factor to give total edible weight. The original factor was 20 based on the observed ratio of dead bone to fresh weight. This was increased to 40 since some bones could have been thrown away, carried off by animals or used for other purposes. See also White\'s method
Dictionary of ichthyology. 2009.