Nordischer Maschinenbau Rud.baader Gmbh + Co Kg

Horst H Braeger

Siegbert Wruck

Dirk Schmüser

Wolfgang Möller

Klaus-Dietrich Nuske

Certain farmed and/or breeding fish such as tilapia are filleted after the fish have been beheaded, slaughtered and had their ventral cavity opened. Cuts are made in the dorsal region and on the ventral side in the caudal region for exposing the dorsal spokes and ventral spokes, respectively. Then, separating cuts are made over the vertebral column connecting the dorsal and ventral cuts. Before peeling separation in the region of the ventral cavity, the ventral lobes are trimmed by separation of the ends of their ventral lobe portions projecting beyond the ribs. Peeling separation is completed by peeling cuts adapted to the rib contour and made with at least two degrees of freedom.

Method and device for filleting killed and headless fish, the abdominal cavity of which is opened up

An auxiliary feeding apparatus (3) for a fish processing machine is described which comprises a conveyor equipped with saddle-like supporting members (1) for supporting the trunks of decapitated fish whose abdominal cavities are open on the ventral side. The auxiliary feeding apparatus (3) comprises an auxiliary saddle (9) for initially supporting each fish to be processed. The auxiliary saddle (9) can be controlled to move into and out of the path of the supporting members (1). The fish to be processed is placed on the auxiliary saddle (9) with its tail leading and, on lowering the auxiliary saddle, is transferred to the supporting member (1). The lowering movement is controlled in such a way, that each fish is taken over by the supporting member without the projecting end (8) of the supporting member coming into contact with the end of the abdominal cavity.

Fish processing arrangement

An apparatus for skinning fish fillets having the roller-presser shoe-structure comprises an oscillating knife (17) is particularly appropriate for skinning fillets of flatfish, i.e. fillets of fish which show a rather intimate and close connection between the skin and the muscle meat at least partially caused by fine tendons. In order to improve the insufficient yield in fillet meat caused by the structure of such machines, and in order to obtain a remaining of the so-called silver mirror on the fillet meat, the presser shoe (6) carrying and guiding the oscillating knife (17) is arranged to pivot about the axis (9) of the roller (3) against spring force, and the pivoting movement is used for retracting the oscillating knife (17), so that the cutting edge (19) thereof comes to lie behind a stationary cutting edge (13) formed on the presser shoe (6) at the entrance side thereof. Thereby, a change of the type of skinning cut occurs during the skinning after the initiating cutting by the oscillating knife (17) by the presser shoe (6) being entrained due to the entrance of the skin into the gap (8) between the presser shoe (6) and the roller (3).

Apparatus for skinning fish fillets

It is suggested to modify a fish filleting machine in order to enable the gaining of fish sides which are different from fish fillets in that the ribs remain in the muscle flesh. In order to obtain such product at extremely favourable yield a conventional filleting machine comprising belly and back filleting tools for cutting up to the vertebral column as well as a conveyor advancing the fish saddled in the belly cavity with the tail leading is provided with a severing tool in such a manner that the circular knives forming this severing tool are controlled to move apart at the arrival of the conveying saddle of the conveyor so that this saddle can pass between the circular knives. The ribs of the fish supported on the conveying saddle are severed from the vertebral column in a manner that the flanks of the conveying saddle function as cutting counter-supports.

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Lubeck, Germany

Horst H Braeger