Fish filleting encompasses the processes involved in cutting a piece of fish from the bones. Fish fillets comprise the flesh of the fish usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. They are practically boneles and yield less flesh, but are easier to eat.
Fillets are very popular in western countries but also now gaining ground in Nigeria as they are convenient for the housewife to cook with no further preparation.
Filleting involves a number of unit operations: pre-treatment, fish filleting, trimming of fillets, packing and storage. These processes generally take place within separate areas of the fish processing plant. The fish are kept on ice in boxes before being delivered to the fish processing plant. On arrival at the plant, fish may be re-iced and placed in chilled storage until required for further processing.
PRE-TREATMENT
Pre-treatment of the fish involves the removal of ice, washing, grading according to size and de-heading, if this has not been done previously. Large fish may also scaled be before further processing.
FILLETING
The next step in the process is filleting, which is generally done by mechanical filleting machines. The filleting area is generally separated from the pretreatment area by a wall, to prevent workers and goods passing from the non-sterile pretreatment area to the sterile filleting area. The filleting machines comprise pairs of mechanically operated knives which cut the fillets from the backbone and remove the collarbone. Some fish fillets may also be skinned at this stage.
TRIMMING
In the trimming area, pin bones are removed and operators inspect the fillets, removing defects and any parts that are of inferior quality. Offcuts are collected and minced. Depending on the final product, the fillets may be cut into portions according to weight or divided into parts such as loin, tail and belly flap. As a final step before packaging, the fillets are inspected to ensure they meet product standard.
PACKAGING/STORAGE
Fresh products are packaged in boxes with ice, the ice being separated from the products by a layer of plastic. Frozen products can be packed in a number of ways. Fillets or pieces can be individually frozen and wrapped in plastic, but the most common method is for them to be packed as 6–11 kg blocks in waxed cartons. The blocks are typically frozen and then kept in cold storage.
Packaged Fish fillet
There are different machine that can be used to package fish fillet. this include:
Table top vacuum packaging machine. click here for details
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