Fish fillet processor
Encyclopedia
Fish fillet buyers can find on this site a list of locations where fish processing
industries are mostly found, starting from the largest fish
producing countries. These are the:
Furthermore, these countries also account for almost half of the global
processed fish products
. Moreover, the Northwest Pacific region is considered to be the key fishing zone. This area has recorded the highest catch in terms of volume and processing of caught fish.
It has been reported that around 30% of fish used for commercial use are marketed as fresh fish for consumptions. The remaining is generally supplied as frozen fish fillet and frozen fish. Nowadays, most developing countries are consuming fish fillets or fish as ready-made meals and expediency food products. In addition, the end product of the processed fish fillet can be fresh, frozen, as moulded loins, canned fish, fish oil
and meals, or fish protein products.
Species
that are usually processed by fish processing companies include Cod
, Hake
, Haddock
, Tuna
, Herring
, Mackerel
, Salmon
and Pollock
.
Nowadays, fish processing industries are very well known internationally. Each fish fillet processing industries are relatively different in terms of productivity
, types of operations and yield
. However, around 90% of oceanic fish are used for fish productions and the remaining 10% accounts for fresh fish and fish from aqua-cultural
production. Most fish fillet processing industries are found near the commercial fishing zone. But, in certain regions, fish that are caught for commercial use, are transported or exported to other areas for processing.
or at the plants. Most of the fish processing
stages usually take place at the plants but in certain cases where big Sea fleets operates; some processing steps can be take place at Sea
. For example, the fish are headed and gutted on the board fishing vessel itself.
Nonetheless, the process involved in filleting of whitefish
is moderately different as compared to the filleting of oily fish
.
Whitefish
such as hake, Cod and Haddock has soft white flesh
and thus make it easy to fillet. The fish is gutted, trimmed and de-headed. Sometimes this process takes place in the fishing vessel itself. The fish are then place on ice and kept in certain type of boxes before being delivered to the fish processing plants. Upon the arrival at the processing plant, the fish is de-iced and placed in chilled storage until the next processing stage is started. Now, the next step to follow is the pretreatment stage. Here, the fish are trimmed for blood, bones fins, black membrane, and fleas, loose fish scales, de-headed and graded according to the required size. The trimming department is strictly controlled by operators. Here, the operators carefully examine the fish fillets in order to ensure that safety procedures have been applied effectively. If some certain defects are detected, strict measures are taken by the food safety management. This is known as Hazard Analysis Critical Control Points (HACCP).
After the pretreatment stage, the fish are filleted. This is usually done by mechanical filleting machine but in some processing industries, all fish are hand filleted. Nevertheless, industries which use mechanical filleting machine, the filleting department are generally separated from the pretreatment department in order to ensure that workers from non-sterile pretreatment area are not passing through the sterile filleting care area. The machine which is used for the production of fish fillet, consist of cutting knives which cut the fillet from the backbone
and take out the collarbone. Skinning
of the fish fillet is done at this stage.
After completion of all the above, steps, the fish fillet is processed into different types of end products. This is done as per customers requirements. The fish fillet may be cut into different weight and divided into fish loins, fish fillet tail, etc. It is then packed individually in blocks and kept in cold storage.
which apply this method of filleting is Seawork Fish Processors Ltd. Every single fish processed at the plant is being hand filleted so as to ensure that the highest quality of fish products being delivered to its customers.
During the processing of fish fillet, the fish is headed, gutted, de-iced and de-scaled. It is then graded and filleted by hand.
After the processing phase, the fish fillet is trimmed for blood, bones fins, black membrane, fleas, loose fish scales and sorted. It is then packed and kept frozen in cold storage.
are species that have oils throughout their tissues
and as well as in the belly cavity around the gut. Up to 30% of oil is found in the fillet of the fish species but this varies between species. Examples of Oily fish include Salmon
, Tuna
, Mackerel
, Herring
and anchovy
.
Due to the extensive oil content found in these species, the fish is not headed and gutted on the fishing vessel. This is by far avoided in order to reduce the risk related with Oily surface. The oily skin of the fish is kept as it retains the quality of the flesh. The filleting process is almost the same the whitefish but oily fish is mostly used as canned fish.
HACCP is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the manned space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety.
HACCP is endorsed by the:
There are seven basic principles that must be followed which are:
Principle 1:
Conduct a hazard analysis.
Principle 2:
After assessing all the processing steps, the Critical control point
(CCP) is controlled. CCP are points which determine and control significant hazards in a food manufacturing process.
Principle 3:
Set up critical limits in order to ensure that the hazard identified is being controlled effectively.
Principle 4:
Establish a system so as to monitor the CCP.
Principle 5:
Establish corrective actions where the critical limit has not been met. Appropriate actions need to be taken which can be on a short or long-term basis. All records must be sustained accurately.
Principle 6:
Establish authentication procedures so as to confirm if the principles imposed by HACCP documents are being respected effectively and all records are being taken.
Principle 7:
Analyze if the HACCP plan are working effectively.
Fish processing
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...
industries are mostly found, starting from the largest fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...
producing countries. These are the:
- United StatesUnited StatesThe United States of America is a federal constitutional republic comprising fifty states and a federal district...
- ChileChileChile ,officially the Republic of Chile , is a country in South America occupying a long, narrow coastal strip between the Andes mountains to the east and the Pacific Ocean to the west. It borders Peru to the north, Bolivia to the northeast, Argentina to the east, and the Drake Passage in the far...
- PeruPeruPeru , officially the Republic of Peru , is a country in western South America. It is bordered on the north by Ecuador and Colombia, on the east by Brazil, on the southeast by Bolivia, on the south by Chile, and on the west by the Pacific Ocean....
- ChinaChinaChinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
- JapanJapanJapan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
- IndonesiaIndonesiaIndonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
Furthermore, these countries also account for almost half of the global
World
World is a common name for the whole of human civilization, specifically human experience, history, or the human condition in general, worldwide, i.e. anywhere on Earth....
processed fish products
Fish products
Fish and fish products are consumed as food all over the world. With other seafoods, it provides the world's prime source of high-quality protein: 14–16 percent of the animal protein consumed worldwide...
. Moreover, the Northwest Pacific region is considered to be the key fishing zone. This area has recorded the highest catch in terms of volume and processing of caught fish.
It has been reported that around 30% of fish used for commercial use are marketed as fresh fish for consumptions. The remaining is generally supplied as frozen fish fillet and frozen fish. Nowadays, most developing countries are consuming fish fillets or fish as ready-made meals and expediency food products. In addition, the end product of the processed fish fillet can be fresh, frozen, as moulded loins, canned fish, fish oil
Fish oil
Fish oil is oil derived from the tissues of oily fish. Fish oils contain the omega-3 fatty acids eicosapentaenoic acid , and docosahexaenoic acid , precursors of certain eicosanoids that are known to reduce inflammation throughout the body, and are thought to have many health benefits.Fish do not...
and meals, or fish protein products.
Species
Species
In biology, a species is one of the basic units of biological classification and a taxonomic rank. A species is often defined as a group of organisms capable of interbreeding and producing fertile offspring. While in many cases this definition is adequate, more precise or differing measures are...
that are usually processed by fish processing companies include Cod
Cod
Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
, Hake
Hake
The term hake refers to fish in either of:* family Phycidae of the northern oceans* family Merlucciidae of the southern oceans-Hake fish:...
, Haddock
Haddock
The haddock , also known as the offshore hake, is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish and is widely fished commercially....
, Tuna
Tuna
Tuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
, Herring
Herring
Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Three species of Clupea are recognized. The main taxa, the Atlantic herring and the Pacific herring may each be divided into subspecies...
, Mackerel
Mackerel
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...
, Salmon
Salmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
and Pollock
Pollock
Pollock is the common name used for either of the two species of marine fish in the Pollachius genus. Both P. pollachius and P. virens are commonly referred to as pollock. Other names for P...
.
Nowadays, fish processing industries are very well known internationally. Each fish fillet processing industries are relatively different in terms of productivity
Productivity
Productivity is a measure of the efficiency of production. Productivity is a ratio of what is produced to what is required to produce it. Usually this ratio is in the form of an average, expressing the total output divided by the total input...
, types of operations and yield
Yield
-Physics/chemistry:* Yield , the amount of product obtained in a chemical reaction** The arrow symbol in a chemical equation* Fission product yield* Nuclear weapon yield-Earth science:* Crop yield** Yield...
. However, around 90% of oceanic fish are used for fish productions and the remaining 10% accounts for fresh fish and fish from aqua-cultural
Aquaculture
Aquaculture, also known as aquafarming, is the farming of aquatic organisms such as fish, crustaceans, molluscs and aquatic plants. Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with commercial fishing, which is the...
production. Most fish fillet processing industries are found near the commercial fishing zone. But, in certain regions, fish that are caught for commercial use, are transported or exported to other areas for processing.
Filleting procedures of fish fillet
The fish processing procedures can start either on the fishing vesselFishing vessel
A fishing vessel is a boat or ship used to catch fish in the sea, or on a lake or river. Many different kinds of vessels are used in commercial, artisanal and recreational fishing....
or at the plants. Most of the fish processing
Fish processing
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...
stages usually take place at the plants but in certain cases where big Sea fleets operates; some processing steps can be take place at Sea
Sea
A sea generally refers to a large body of salt water, but the term is used in other contexts as well. Most commonly, it means a large expanse of saline water connected with an ocean, and is commonly used as a synonym for ocean...
. For example, the fish are headed and gutted on the board fishing vessel itself.
Nonetheless, the process involved in filleting of whitefish
Whitefish (fisheries term)
Whitefish or white fish is a fisheries term referring to several species of demersal fish with fins, particularly cod , whiting , and haddock , but also hake , pollock , or others...
is moderately different as compared to the filleting of oily fish
Oily fish
Oily fish have oil in their tissues and in the belly cavity around the gut. Their fillets contain up to 30 percent oil, although this figure varies both within and between species...
.
Filleting by mechanical filleting machine
The production of fish fillet involves a number of steps that are needed to be followed. It starts from pretreatment, filleting of the fish, grading and trimming of the fish fillet till package and storage of the fish fillet. Each of the stages mentioned above take place in different departments in the fish processing plants.Whitefish
Whitefish (fisheries term)
Whitefish or white fish is a fisheries term referring to several species of demersal fish with fins, particularly cod , whiting , and haddock , but also hake , pollock , or others...
such as hake, Cod and Haddock has soft white flesh
Flesh
In vertebrate animals, flesh is the colloquial for biological tissue which consists of skeletal muscles and fat as opposed to bones, viscera and integuments. Flesh may be used as food, in which case it is called meat....
and thus make it easy to fillet. The fish is gutted, trimmed and de-headed. Sometimes this process takes place in the fishing vessel itself. The fish are then place on ice and kept in certain type of boxes before being delivered to the fish processing plants. Upon the arrival at the processing plant, the fish is de-iced and placed in chilled storage until the next processing stage is started. Now, the next step to follow is the pretreatment stage. Here, the fish are trimmed for blood, bones fins, black membrane, and fleas, loose fish scales, de-headed and graded according to the required size. The trimming department is strictly controlled by operators. Here, the operators carefully examine the fish fillets in order to ensure that safety procedures have been applied effectively. If some certain defects are detected, strict measures are taken by the food safety management. This is known as Hazard Analysis Critical Control Points (HACCP).
After the pretreatment stage, the fish are filleted. This is usually done by mechanical filleting machine but in some processing industries, all fish are hand filleted. Nevertheless, industries which use mechanical filleting machine, the filleting department are generally separated from the pretreatment department in order to ensure that workers from non-sterile pretreatment area are not passing through the sterile filleting care area. The machine which is used for the production of fish fillet, consist of cutting knives which cut the fillet from the backbone
Vertebral column
In human anatomy, the vertebral column is a column usually consisting of 24 articulating vertebrae, and 9 fused vertebrae in the sacrum and the coccyx. It is situated in the dorsal aspect of the torso, separated by intervertebral discs...
and take out the collarbone. Skinning
Skinning
Skinning, a gerund from the verb to skin, commonly refers to the act of skin removal.The process is usually done with animals, mainly as preparation of the meat beneath and/or use for the fur...
of the fish fillet is done at this stage.
After completion of all the above, steps, the fish fillet is processed into different types of end products. This is done as per customers requirements. The fish fillet may be cut into different weight and divided into fish loins, fish fillet tail, etc. It is then packed individually in blocks and kept in cold storage.
Filleting by hand
In certain fish processing industries, fish filleting are done manually. This way of fish processing involves high labor costs as industries need to employ more people to work in their plant. An example of a fish fillet processor in NamibiaNamibia
Namibia, officially the Republic of Namibia , is a country in southern Africa whose western border is the Atlantic Ocean. It shares land borders with Angola and Zambia to the north, Botswana to the east and South Africa to the south and east. It gained independence from South Africa on 21 March...
which apply this method of filleting is Seawork Fish Processors Ltd. Every single fish processed at the plant is being hand filleted so as to ensure that the highest quality of fish products being delivered to its customers.
During the processing of fish fillet, the fish is headed, gutted, de-iced and de-scaled. It is then graded and filleted by hand.
After the processing phase, the fish fillet is trimmed for blood, bones fins, black membrane, fleas, loose fish scales and sorted. It is then packed and kept frozen in cold storage.
Processing of Oily fish
Oily fishOily fish
Oily fish have oil in their tissues and in the belly cavity around the gut. Their fillets contain up to 30 percent oil, although this figure varies both within and between species...
are species that have oils throughout their tissues
Tissue (biology)
Tissue is a cellular organizational level intermediate between cells and a complete organism. A tissue is an ensemble of cells, not necessarily identical, but from the same origin, that together carry out a specific function. These are called tissues because of their identical functioning...
and as well as in the belly cavity around the gut. Up to 30% of oil is found in the fillet of the fish species but this varies between species. Examples of Oily fish include Salmon
Salmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
, Tuna
Tuna
Tuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
, Mackerel
Mackerel
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...
, Herring
Herring
Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Three species of Clupea are recognized. The main taxa, the Atlantic herring and the Pacific herring may each be divided into subspecies...
and anchovy
Anchovy
Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
.
Due to the extensive oil content found in these species, the fish is not headed and gutted on the fishing vessel. This is by far avoided in order to reduce the risk related with Oily surface. The oily skin of the fish is kept as it retains the quality of the flesh. The filleting process is almost the same the whitefish but oily fish is mostly used as canned fish.
Monitoring of fish fillet processing
Fish processing highly involves very strict controls and measurements in order to ensure that all processing stages have been carried out hygienically. Thus, all fish processing companies are highly recommended to join a certain type of food safety system. One of the certifications that are commonly known is the Hazard Analysis Critical Control Points (HACCP).HACCP is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the manned space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety.
HACCP is endorsed by the:
- FAO (Food and Agriculture Organization)Food and Agriculture OrganizationThe Food and Agriculture Organization of the United Nations is a specialised agency of the United Nations that leads international efforts to defeat hunger. Serving both developed and developing countries, FAO acts as a neutral forum where all nations meet as equals to negotiate agreements and...
- Codex AlimentariusCodex AlimentariusThe Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. Its name derives from the Codex Alimentarius Austriacus...
(a commission of the United Nations), - FDA (US Food and Drug Administration),
- European UnionEuropean UnionThe European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...
- WHO (World Health Organization)World Health OrganizationThe World Health Organization is a specialized agency of the United Nations that acts as a coordinating authority on international public health. Established on 7 April 1948, with headquarters in Geneva, Switzerland, the agency inherited the mandate and resources of its predecessor, the Health...
There are seven basic principles that must be followed which are:
Principle 1:
Conduct a hazard analysis.
Principle 2:
After assessing all the processing steps, the Critical control point
Critical Control Point
Critical control point is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels...
(CCP) is controlled. CCP are points which determine and control significant hazards in a food manufacturing process.
Principle 3:
Set up critical limits in order to ensure that the hazard identified is being controlled effectively.
Principle 4:
Establish a system so as to monitor the CCP.
Principle 5:
Establish corrective actions where the critical limit has not been met. Appropriate actions need to be taken which can be on a short or long-term basis. All records must be sustained accurately.
Principle 6:
Establish authentication procedures so as to confirm if the principles imposed by HACCP documents are being respected effectively and all records are being taken.
Principle 7:
Analyze if the HACCP plan are working effectively.