Cook and Traganza method

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.

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  • White's method — 1) estimation of the number of individuals based on remains, e.g. in an archaeological sample of fish vertebrae, the observed sample frequency (O) and expected frequency (weighted mean)(E) are obtained for various types of vertebrae (atlas,… …   Dictionary of ichthyology

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