Laitram, LLC

Kirk T Selenberg

Ronald H Burch

Eric W Morales

Andrew A Corley

Somsak S Rodboon

Thomas J DeRoche

A method and apparatus for processing fish prior to canning to increase yield. The method includes the steps of first preparing the fish body for further processing by: removing (,) the tail, pectoral, and thoracic fins from a frozen fish body, removing the scales (,) from the frozen fish body, dipping the fish body in a hot bath (,) to thaw the skin and subdermal layer of the fish, dipping the fish body in a cooling bath (,) to stop fixer thawing, skinning (,) the fish body, and finally removing the dorsal and ventral fins (,). The method also includes the steps of preparing separated loin portions of the fish body for canning by: immersing frozen loin pieces in a heated broth bath (,) to coat the pieces with broth and then cooking the pieces in a hot water bath (,) until the internal temperature of the pieces reaches a preferred temperature. A preferred scaling apparatus includes a scaler assembly (,), a holder (,) for the fish body, and means for moving the scaler assembly close to the holder. Circumferentially spaced fingers (,) pivotally attached to the rotating scaler assembly contact the outer surface of the fish body and chip scales away.

Method and apparatus for processing fish

Apparatus and method for subdividing a fish body into a loin-containing portion and a viscera-containing portion. The apparatus includes a carrier, a cutting assembly, and a runway connecting the two. The cutting assembly and a fish body supported on the carrier are advanced relative to each other along the runway. Blades at the cutting assembly flank the runway and form a pair of angled cuts intersecting to form a V-cut that opens toward the ventral side of the fish body. The planes of the blades are separated by an angle of between 80.degree. and 160.degree., depending on fish species and size, to minimize the amount of loin meat separated with the viscera. Means are provided for setting the tilt of the longitudinal axis of the fish body relative to the path of the vertex of the V-cut so that the path extends between the backbone of the fish and its visceral cavity substantially from the vent to a point on the outside surface of the fish body in the vicinity of the eyes. In this way, a wedge-shaped belly section containing the viscera and belly bones is cut from the remaining loin-containing sections of the fish body. The two sections are thereby made available for downstream processing at separate stations.

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Metairie, LA, United States of America

Kirk T Selenberg