A fish scaler pocket knife device is provided. The device is comprised of two body ends, each serving a different purpose with the benefit of one device. The device is comprised of a fish cleaning tool on one end. Additionally, the device is comprised of a fish descaling tool on the opposite end. The body ends are attached at a point of rotation. The knife can be rotated degrees to store safely in the recessed area of the descaling tool.

The invention concerns a method of producing output wares of the highest possible quality from input wares, wherein the input wares being processed are optically scanned, brought to a target weight, and then formed into a shape suitable for packaging and/or further processing. The invention comprises using deep-frozen input ware, scanning the position, shape and size of the individual input ware by an optical scanning means with direct or indirect consideration of the fiber position of the tuna fish meat, calculating at least one cutting line through the input ware for the cutting off of a tuna fish cut having a desired target weight and/or a desired shape, wherein the calculation of the cutting line involves an optimization process, and cutting along the calculated cutting line in one cutting step.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Fourth toe processing apparatus and methods for the processing the fourth toes of a bird are disclosed.

The invention relates to a method for mechanically recovering flesh from fish, in which by introducing incisions, the dorsal bones and the ventrally directed bones are cut free from the laterally located fillets without separating the pin bones from the spine and the separating gaps formed by the incisions are then expanded, thereby moving the lateral fillets away from the spine of the fish in the lateral direction transverse to the dorsal bones, wherein the fillets are peeled away from the pin bones extending laterally out from the spine or the flank bones, and a corresponding apparatus for mechanically recovering the flesh of fish.

The invention relates to an apparatus for removing a surface layer including the skin from fish fillets, comprising a feeding device, a dispatching device and a separating arrangement having a driver roller, which is rotationally driven, and a main blade arranged in the region of the driver roller for removing the surface layer, wherein the main blade is arranged at a distance from the driver roller to form a cutting gap (S) and is designed to be deflectable relative to the driver roller, wherein the apparatus has a measuring arrangement, comprising at least one detection element which is designed and configured to determine size-relevant data of the fish fillets, and an evaluation and control unit, the evaluation and control unit being connected by means of signal lines to the detection element and to the main blade for automatically controlling the size of the cutting gap between the main blade and the driver roller depending on the previously determined fish fillet size.

A pin bone removal system involves automatically removing a pin bone area of a fish fillet when conveyed by a conveyor after undergoing a cutting process, and includes at least two side by side arranged conveyor belts extending from a first end for receiving a fish fillet to a second end. The internal arrangement of the side by side arranged conveyor belts is such that the spacing varies among first end the conveyor belts along their length. The transversal position of the fish fillet in relation to the first end is adjusted when the fish fillet arrives at the downstream position such that the position of the cut pin bone area is such that the cut pin bone area falls through the space while the remaining part of the fish fillet remains on the first and/or second conveyor belts.

Methods and systems for processing fish, such as salmon, are provided which enable filleting of the fish in a particular efficient manner. An example method includes exposing a backbone of a fish from a belly side of the fish, positioning the backbone of the fish on a conveyor device, and conveying the fish with the backbone in contact with the conveyor device. The conveyor may be a spiked chain, and positioning the backbone of the fish on the conveyor device may include engaging the backbone of the fish with the spiked chain such that the fish straddles the spiked chain as the fish is transported. The method may further include cutting the fish from the dorsal side on each of opposing sides of a central plane of the fish to a location adjacent a connection of the pinbones of the fish with the vertebrae of the fish while the fish is conveyed with the backbone in contact with the conveyor device, and subsequently peeling the ribs and ventral spines from fillets of the fish.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Fourth toe processing apparatus and methods for the processing the fourth toes of a bird are disclosed. The fourth toe processing apparatus includes a shield, a non-contact energy source emitting energy towards the shield, a shank restraint structure receiving a shank of a bird located proximate the second side of the shield, and a fourth toe aperture extending through the first side and the second side of the shield. Energy emitted towards the shield by the energy source passes through the fourth toe aperture so that a fourth toe of a bird having its shank positioned in the fourth toe aperture is exposed to the energy.