‘Fish filleting’ is typically the operation whereby the main bones inside of a fish are removed and two ‘fillets’ are delivered from the one fish. Some machines can head, gut and fillet: whereas other filleting machines can only remove the main inner bones (in which case a heading machine precedes the filleting machine and this heading machine heads and guts the fish, producing H&G (Headed & Gutted) fish).
Most filleting machine can only process one particular specie of fish, and then only a certain size range of fish. It is therefore very important to know:
- The specie of fish to be filleted
- The size range of fish to be filleted
- The volume of fish to be filleted
The following machines are just some of the models that are available.