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A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock. Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
Automatic knives for filleting fish. Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
Fish filleting is either done by mechanical filleting machine or by hand. The machine which is used for the production of fish fillet has cutting knives which cut the fillet from the backbone and take out the collarbone.
Antique meat slicer. A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products.
A robot fish is a type of bionic robot that has the shape and locomotion of a living fish. Most robot fish are designed to emulate living fish which use body-caudal fin (BCF) propulsion, and can be divided into three categories: single joint (SJ), multi-joint (MJ) and smart material -based "soft-body" design.