‘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:

1. The specie of fish to be filleted
2. The size range of fish to be filleted
3. The volume of fish to be filleted

The following machines are just some of the models that are available.