The invention provides a fish processing device for cleaning blood and blood vessels from the spine of a fish, e.g. a salmon, after the visceral has been removed. A jet nozzle for spraying pressurized liquid and a movable suction device with a vacuum nozzle for entering the abdominal cavity of the fish serve in combination to clean the spine of the fish for blood and blood vessels. A controller controls an actuator for moving the vacuum nozzle to enter the abdominal cavity of the fish, and it is then moved in a first direction relative to the transport direction, until the first vacuum nozzle reaches an end of the abdominal cavity of said fish while sucking blood and blood vessels from the abdominal cavity along the spine of said fish. This is repeated by moving the vacuum nozzle in the opposite direction until reaching an opposite end of the abdominal cavity of said fish, where the vacuum nozzle exits the abdominal cavity. Preferably, the fish is continuously transported along with this cleaning process. Some embodiments comprise a second set of jet nozzle and suction device mounted downstream of the fish transport direction to allow even further cleaning of blood and blood vessels along the spine of the fish.

This invention is a simplified method of cooking a whole fish without the problems associated with having to eat around fish bones or overcooking the fish. The whole fish is sliced open along the bottom side, the bones are removed, and the remaining fish meat is placed over a an upside-down V shaped stand for cooking for grilling.

The invention relates to a suction tool (10), configured and adapted for gutting fish (11) opened at the abdominal cavity, comprising a suction pipe (13) forming a main channel (12), wherein the suction pipe (13) has a connection (14) for a vacuum unit (15) at a free end and a suction opening (16) at the opposing end facing the abdominal cavity in the operating state, wherein the suction opening (16) laterally passes out of the suction pipe (13) and is thereby oriented radially in relation to the central axis M of the suction pipe (13), characterized in that an additional pipe element (23) for forming an auxiliary air channel (24, 31) is arranged in the region of the suction opening (16) of the suction pipe (13), wherein the pipe element (23) is arranged and adapted in such a way that a continuous suction air volume flow is maintained in the operating state of the suction tool (10). The invention also relates to an apparatus (17) and a method for gutting fish (11) opened at the abdominal cavity.

A method and apparatus for removing guts of a fish body, the method includes: transferring a fish body A, with a head cut off and removed, by a transfer device and cutting open the abdomen thereof with an abdominal blade on the way of transfer; transferring the fish body to a gut removal member and causing membrane separation blades, provided at an upper end portion of the gut removal member, to enter in between a peritoneal membrane portion on both sides of the vertebra and a fish meat inner wall on a head cut-off section of the fish body; swinging the gut removal member downwardly with its lower end portion as fulcrum to tilt the membrane separation blades from the horizontal state and peel off the peritoneal membrane portions from the fish meat inner wall; and shaking off downwardly the guts adhered to the peritoneal membrane portions.

A method and apparatus for removing guts of a fish body, the method includes: transferring a fish body A, with a head cut off and removed, by a transfer device and cutting open the abdomen thereof with an abdominal blade on the way of transfer; transferring the fish body to a gut removal member and causing membrane separation blades, provided at an upper end portion of the gut removal member, to enter in between a peritoneal membrane portion on both sides of the vertebra and a fish meat inner wall on a head cut-off section of the fish body; swinging the gut removal member downwardly with its lower end portion as fulcrum to tilt the membrane separation blades from the horizontal state and peel off the peritoneal membrane portions from the fish meat inner wall; and shaking off downwardly the guts adhered to the peritoneal membrane portions.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process.

A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.

A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.

Method and apparatus for a portable fish cleaning station which can be removably attached to the outside surface of the gunwale of a hull of a boat so that the device can be easily portable from one boat to another boat. The device includes a cutting board mounted on left and right pivoting and telescoping frame members which are pivotally connected to a generally rectangular shaped plane so that the frame can be easily attached and removed from the gunwale of a boat. The cutting board is attached to left and right frame members which have telescoping legs or spacers which are useful for leveling the cutting board against the side of the hull of the boat in order to prevent the hull of the boat from being scratched by the frame. The spacers are also useful to level the cutting board into an appropriately level cutting position. An elongated hook is attached to an upper end of the rectangular frame so that the device can be mounted to a boat.