Fish Processing Plant & Machinery Solutions

Landed fish are washed of slime and sand and graded by species and size before the cutting line. Grading at intake decides which fish go to fillet, which to whole frozen and which to drying.

Scales are taken off, the belly is opened, and gut and head are removed and carried away. Offal is conveyed to a separate collection point so the edible line stays clean.

Fillets are taken off the frame, skinned, trimmed and cut into steaks, loins or cubes. Portion cutting gives packs of even thickness that cook through at the same rate.

Fresh fillets are held chilled, while the rest is frozen as separate pieces, blocks or whole fish. Frozen stock is moved into cold storage until it is packed against an order.

Fish for the dried trade is salted and dried in trays or on a tunnel dryer under controlled air. Moisture is checked during drying because it governs how the dried fish keeps in storage.

Fillets and portions are vacuum or thermoform packed, inspected and cased. Cases are palletised and moved out through chilled or frozen dispatch.