An apparatus for saddling fish on holding apparatuses for further processing comprises: a frame structure; a transport device on the frame structure, for transporting fish tail first and abdominal cavity downwards in a direction T along a transport path, wherein the transport device comprises: a transport unit that is driven rotatingly, and a holding apparatus on the transport unit comprising a fastening element and a holding plate for holding the fish during processing; a feed device for feeding the fish into a region of the transport device; a catching and centring device to catch and centre the fish parallel to the transport direction T; and a take-over device for taking the fish from the catching and centring device, holding the fish, and releasing the fish as soon as a holding apparatus transported through the fish captures the fish and pulls them from the take-over device.

Many different designs of fillet boards exist in the related art. One problem associated with processing fish is the problem of keeping a fish in a stable position to execute fillet cuts. The subject invention is an improved Fish Fillet Board and Method of Use. The subject invention relates to the field of fishing and fish processing. The subject invention utilizes a gill bracket, which secures a fish in proper position for the user to execute the first side fillet cut. Once the first side fillet cut is completed, the user then positions the appropriate number of spacers to level the fish for the second side fillet cut. Levelling of the fish significantly decreases the difficulty of the second side fillet cut, and decreases the potential of wasted meat due to an inaccurate fillet cut.

Many different designs of fillet boards exist in the related art. One problem associated with processing fish is the problem of keeping a fish in a stable position to execute fillet cuts. The subject invention is an improved Fish Fillet Board and Method of Use. The subject invention relates to the field of fishing and fish processing. The subject invention utilizes a gill bracket, which secures a fish in proper position for the user to execute the first side fillet cut. Once the first side fillet cut is completed, the user then positions the appropriate number of spacers to level the fish for the second side fillet cut. Levelling of the fish significantly decreases the difficulty of the second side fillet cut, and decreases the potential of wasted meat due to an inaccurate fillet cut.

The invention relates to an apparatus, designed and configured for the removal of pin bones from a fish fillet that has been completely separated from the skeleton, comprising a tool having a clamping mechanism for clamping and releasing individual pin bones, a drive for the rotary driving of at least parts of the clamping mechanism and means for transmitting the rotational movement from the drive to the clamping mechanism, which is characterized in that the clamping mechanism comprises a base body that can be driven such that it rotates about a rotational axis, with which at least two clamping jaws are associated, which clamping jaws define a resulting central axis M and are for clamping and releasing the pin bones, wherein the clamping jaws are designed and configured such that they can move towards and away from one another, and the drive is designed and configured for exerting an oscillating rotational movement of the base body about the rotational axis and thereby of the clamping jaws about the central axis M. The invention further relates to a corresponding method.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

A cutting apparatus and method are provided for final separation of fish fillets from fish transported, tail-first, in a transport direction along a transport path, and which have belly and flank cuts. The apparatus includes a frame structure, a transport apparatus driven by a drive element, having at least one receiving element for a fish, and a cutting blade assembly with two knife heads each with a driven circular blade. The knife heads are on opposing sides of the transport path such that fish transport between the blades. To alter the blade distance, the knife heads are movably mounted on the frame structure. The blade assembly is assigned at least one sensing element. Each sensing element is on the knife head downstream of the blade cutting edges, which are directed counter to the transport direction, and protrudes beyond the respective edge, viewed in a direction transverse towards the central.

A cutting apparatus and method are provided for final separation of fish fillets from fish transported, tail-first, in a transport direction along a transport path, and which have belly and flank cuts. The apparatus includes a frame structure, a transport apparatus driven by a drive element, having at least one receiving element for a fish, and a cutting blade assembly with two knife heads each with a driven circular blade. The knife heads are on opposing sides of the transport path such that fish transport between the blades. To alter the blade distance, the knife heads are movably mounted on the frame structure. The blade assembly is assigned at least one sensing element. Each sensing element is on the knife head downstream of the blade cutting edges, which are directed counter to the transport direction, and protrudes beyond the respective edge, viewed in a direction transverse towards the central.

This invention relates to a cutting system for cutting food products while the food products are conveyed by a conveyor. An arc-shaped system and a cutting means are provided, where the cutting means is adapted to be connected to the arc-shaped system. The arc-shaped system is adapted to be positioned above a surface area of the conveyor on which said food products are resting during the cutting such that the center of the arc-shaped system is around the surface area. A control unit operates the position of the cutting means within the arc-shaped system based on image data.

A machine for removing a dorsal fin of a fish, and includes: a conveying system configured to convey a sequence of fish in a downstream direction while each fish of the sequence of fish is oriented with right and left sides of the fish on opposite sides of a vertical centre plane, cutter tool, and at least one mechanical height control for controlling a height of the cutting tool relative to the conveying system. The mechanical height control comprising a frame carrying at least the first cutting tool and a ski attached to the frame. When the cutting tool reaches the fin to be removed, the frame is movable by a motion control between an upper and a lower position relative to the ski. This movement is based on a signal representing a position of a fish in the sequence of fish relative to the cutting tool.