The immense variety of fish in the world presents quite a challenge to using machinery or tools that process these fish. To illustrate, here are just some examples of the different shapes and bone structures of fish:
It is therefore not possible to use a single machine for all the different
types of fish and all of the different sizes that are processed.
Instead, machinery has mainly been
developed for those specie of fish that are available in large quantities
that justify the cost of development and support mechanised processing.
Also consider which process is required: depending on the specie of fish
and the market into which it is sold, some fish are sold whole, in a fresh
frozen or dried state - in which case the only processing required may be
sorting, gutting, cleaning and packing.
Critical to all fish processing is the hygiene maintained during processing
as well as the speed at which the fish is processed. The moment a fish dies,
it starts decaying - an important element of the decay is the multiplication
of bacteria, which especially poses a threat to human health. We impede this
decay and bacteria build-up by using refrigeration,
hygiene, and high speed
in the processing stages. In terms of speed, machines have a huge advantage
over human manual processing. Humans cannot produce the same (a) consistent
(b) yield at the (c) high speed machines can.
The methods used may also differ amongst models of machines. For example the B052 pulls the skin off the fish meat, whereas a FDS35 uses a band knife in order to slice the skin off the meat. See fish skinning.
Above are some of the considerations when choosing a machine, for others please see 'how to choose a machine'.
The first company to develop a proper fish filleting machine was Baader . To this day Baader remains the world leader in primary fish processing. Over the decades Baader has increased it's portfolio by acquiring other specialists in their field like Trio (freeze drum skinning and pin bone removal), Skaginn 3X (freezing) and AB Seac for high volume small pilchard processing.
Goldmann Engineering specilises in bringing all of the above skills to the fish processing industries of South Africa and other countries of Africa.
Hake headed & gutted (H&G) on ice
Fillets from a B588
Illustrating the skinning of a fillet