Abstract: The invention relates to an apparatus, designed and adapted for machine processing of decapitated and at least substantially gutted fish, transported tail-first in transport direction T on a transport path, comprising a conveying means which conveys the fish along the transport path and a cutting device for removing the flesh from the flank bones of the bone structure of a fish after cutting free the ventral and dorsal spokes, wherein the cutting device comprises a pair of circular knives which can be driven so as to rotate about a point of rotation D and which are arranged on opposite sides of the transport path and are designed to be adjustable relative to the position of the fish and thus to the bone structure, which is characterized in that each circular knife is allocated a means that is designed and configured to hold down at least some of the flank bones during the removal process of the flesh from the bone structure. Furthermore, the invention relates to a corresponding method.

Abstract: A method for performing a filleting cut for filleting fish which are conveyed tail-first is carried out along a row of wedge-shaped ray bones projecting away from a main bone stem with a wedge width increasing from ray bone to ray bone by a pair of circular knives having sharp cutting edges. Starting from the tail end, meat of each fish is cut by the circular knife pair having a V-shaped arrangement as a result of the fact that a cutting gap having the smallest cutting edge spacing is set to a basic size which is at least substantially equal to or smaller than a wedge width of the outermost ray bone at the tail end of the conveyed fish.

Abstract: A method for performing a filleting cut for filleting fish which are conveyed tail-first is carried out along a row of wedge-shaped ray bones projecting away from a main bone stem with a wedge width increasing from ray bone to ray bone by means of a pair of circular knives having sharp cutting edges. Starting from the tail end, meat of each fish is cut by means of the circular knife pair having a V-shaped arrangement as a result of the fact that a cutting gap having the smallest cutting edge spacing is set to a basic size which is at least substantially equal to or smaller than a wedge width of the outermost ray bone at the tail end of the conveyed fish.

Abstract: The invention relates to an apparatus for filleting decapitated and gutted fish, comprising a cutting unit for filleting the fish, wherein the cutting unit has at least one pair of circular blades, and an endlessly rotating transport conveyor with at least one saddle-shaped supporting body for receiving the fish and conveying them in the direction of transport T through the cutting unit tail first, which is distinguished in that the two circular blades of a pair of circular blades are driven in opposite directions. Furthermore the invention relates to a corresponding method.

Abstract: A machine has stations for continuous fish filleting. Decapitated gutted fish are placed with backs upwards and fronts foremost. A first station engages the fish and centers the fish relative to a vertical plane. Lower sides of the fish are arranged on opposite sides of the plane. A second station detects and registers vertical extents of lower edges and backs of the fish. A third station fixates backs of the fish and cuts slits in the backs. The slits extend at least along either side of protruding back fins. A fourth station has articulated cutters arranged on either side of the vertical plane for trimming parts of lowermost sides and edges of the fish. A fifth station has upper cutters positioned along the vertical plane for cutting meat free from vertebrae. A sixth station cuts vertically on either side of the vertebrae. A seventh station directs fillets outward.

Abstract: The invention relates to an apparatus for filleting decapitated and gutted fish, comprising a cutting unit for filleting the fish, wherein the cutting unit has at least one pair of circular blades, and an endlessly rotating transport conveyor with at least one saddle-shaped supporting body for receiving the fish and conveying them in the direction of transport T through the cutting unit tail first, which is distinguished in that the two circular blades of a pair of circular blades are driven in opposite directions. Furthermore the invention relates to a corresponding method.

Abstract: The invention relates to an apparatus (10) for completely separating fillets from the skeleton of decapitated and gutted fish (11), cutting through a web left by separating tools mounted in front of the apparatus (10) in the direction of transport T, comprising a separating unit (12) with a pair of circular blades (17, 18) for separating the web, and an endlessly rotating transport conveyor (13) with at least one saddle-shaped supporting body (14) for receiving the fish (11) and conveying them in the direction of transport T through the separating unit (12) tail first, wherein the circular blades (17, 18) are mounted on a carrier (21) which is movable up and down transversely to the plane of transport E, which is distinguished in that the two circular blades (17, 18) of the separating unit (12) are driven in the same direction opposite the direction of transport T. Furthermore the invention relates to a corresponding method.

Abstract: The invention relates to an apparatus for filleting beheaded and gutted fish, comprising a cutting unit for filleting the fish, wherein the cutting unit has at least one pair of circular blades, an endlessly rotating transport conveyor having at least one saddle-shaped supporting body for receiving the fish and conveying them through the cutting unit tail first, wherein each supporting body has a supporting edge for making a form-locking connection with the center bone of the fish to be processed, and a device for centering the center bone in relation to the supporting body, which is distinguished in that a means for lifting the center bone of the fish off the supporting edge of the supporting body is provided, which is arranged in the region of the device for centering the center bone. Furthermore, the invention relates to a corresponding method.

Abstract: The invention relates to an apparatus for filleting beheaded and gutted fish, comprising a cutting unit for filleting the fish, wherein the cutting unit has at least one pair of circular blades, an endlessly rotating transport conveyor having at least one saddle-shaped supporting body for receiving the fish and conveying them through the cutting unit tail first, wherein each supporting body has a supporting edge for making a form-locking connection with the centre bone of the fish to be processed, and a device for centring the centre bone in relation to the supporting body, which is distinguished in that a means for lifting the centre bone of the fish off the supporting edge of the supporting body is provided, which is arranged in the region of the device for centring the centre bone. Furthermore, the invention relates to a corresponding method.

Abstract: A method and device for positioning a fish is presented. In an exemplary method, a fish is positioned in relation to a cutting plane. Pressure is applied to a rising area of the fish's head via a pressure part such that the fish is displaced in the direction of the fish's body, thereby positioning the fish for heading. Thereafter, the fish is headed. In another embodiment, an exemplary device for positioning a fish in a heading machine comprises a pressure part having a pressure surface configured to be lowered onto to a surface area of the fish that is rising relative to the substrate on which the fish is placed. The pressure surface is configured to slide against the rising area of the fish. Under a force of the pressure surface of the pressure part being lowered onto the rising area of the fish, the fish is displaced and positioned for heading.

Abstract: Certain farmed and/or breeding fish such as tilapia are filleted after the fish have been beheaded, slaughtered and had their ventral cavity opened. Cuts are made in the dorsal region and on the ventral side in the caudal region for exposing the dorsal spokes and ventral spokes, respectively. Then, separating cuts are made over the vertebral column connecting the dorsal and ventral cuts. Before peeling separation in the region of the ventral cavity, the ventral lobes are trimmed by separation of the ends of their ventral lobe portions projecting beyond the ribs. Peeling separation is completed by peeling cuts adapted to the rib contour and made with at least two degrees of freedom.

Abstract: A method and apparatus for recovering neck meat from a fish head that has been separated from the trunk of a fish comprises a pivoting device that receives and pivots the fish head into a chin-up position, followed by a synclinal chamber that holds the fish head, and a cutting blade operating near the bottom of the fish head for separating the neck meat from the fish head. The synclinal chamber holds the fish head in a chin-up position so that the neck meat protrudes downwardly in the direction of the cutting blade. The pivoting device may be a rotating drum having one or more chambers. The synclinal chamber includes an underside and a synclinal catch between which is a passage through which the neck meat protrudes and is cut off. The amount of protruding neck meat is adjustable by adjusting the width of the passage.

Abstract: A fish-cutting machine for cutting fillets from the backbone of fish (38), the machine comprising a fish support (6), a feed-line for feeding fish through the machine and two mutually adjacent band saws (46) arranged along the feed-line. The band saws functions to cut on respective sides of the backbone of a fish (38) for filleting the abdomen-bone part of the fish and thus for separating the fish into two fish fillets and a carcass. A spine cutting device is arranged along the feed-line (40) and before the band saws (46) in a feeding direction of the feed-line, and the spine cutting device comprise two mutually adjacent cutting blades (14) for cutting of incisions in the spine part of the fish.

Abstract: A method for obtaining muscle flesh from beheaded fish by severing muscle flesh from dorsal and/or ventral spokes together with fins and fin holders as well as from ribs or lateral vertebral appendages and a vertebral column. The method uses an apparatus having severing means for severing the muscle flesh from the dorsal and/or ventral spokes which include a first tool and a second tool, each of which is provided with pairs of cutting means. The cutting means of the first tool and the associated bone guides can be controlled in height with respect to the position of their cutting edges and guide edges, respectively, relative to a conveying path. The cutting means of the second tool are constructed as knife blades arranged between the bone guides with the cutting edges pointing towards the conveying path. The knife blades are elastically displaceable away from the conveying path.

Abstract: In a fileting process for fish of the Siluridae species, for instance, catfish (Ictalurus punctatus), the bone plate present in the area of the dorsal fin of these species for supporting the dorsal spike is first undercut from the dorsal area without cutting through its connection to the bone structure, in order to obtain largely trim-free filets. This takes place by means of a cutting tool that makes incisions under the bone plate up to the ventral bones, so that, in the subsequent cutting free of the filet meat from the ventral bones, the outer parts of the bone plate accumulate separately from the filet meat.

Abstract: The invention concerns a method for deboning fish of the mackerel family such as the Thunnus genus, the scomboid type and the like, and an apparatus for performing this method. Fish of this family have belly spokes extending along the full length of the backbone into the area of the belly cavity, so that conventional cutting free of the back and belly spokes will lead to a separation of the ribs from the remaining bone structure. To allow an accurate filetting of mackerel fish with their specific bone structure in the ventral cavity region, the invention suggests a slice of fish meat including the ribs to be cut free automatically by providing a computer controlled tool including a knife with a cutting edge diverging with respect to the conveying path of the fish, and a supporting element, which in combination with the knife allows the ribs to be cut away progressively while respecting the anatomical characteristics of the fish.

Abstract: A fish processing machine that uses a large pair of refrigerated wheels to hold a fish for processing. The wheels rotate in a clockwise direction. A fish is introduced at the top of the wheels, where it is pressed against the refrigerated wheels. By the phenomenon of frost adhesion, the fish adheres to the wheels. The wheels are angled so that they are spaced closer at the top and farther apart at the bottom. As the wheels rotate, a pair of filleting knives cut the fillets from the carcass. As the wheels continue to rotate, the fillets are automatically separated by adhering to the refrigerated wheels. The remainder of the fish falls down between the wheels to a conveyer for disposal or further processing. As the wheels continue to turn, the fillets can be further processed before the fillets are removed from the skin and the skin is cleaned from the wheels.

Abstract: Apparatus and method for subdividing a fish body into a loin-containing portion and a viscera-containing portion. The apparatus includes a carrier, a cutting assembly, and a runway connecting the two. The cutting assembly and a fish body supported on the carrier are advanced relative to each other along the runway. Blades at the cutting assembly flank the runway and form a pair of angled cuts intersecting to form a V-cut that opens toward the ventral side of the fish body. The planes of the blades are separated by an angle of between 80.degree. and 160.degree., depending on fish species and size, to minimize the amount of loin meat separated with the viscera. Means are provided for setting the tilt of the longitudinal axis of the fish body relative to the path of the vertex of the V-cut so that the path extends between the backbone of the fish and its visceral cavity substantially from the vent to a point on the outside surface of the fish body in the vicinity of the eyes.

Abstract: A fish filleting machine makes an anal cut and a dorsal cut on opposite sides of the anal spine and dorsal spine, respectively, and then cuts through the ribs on either side of the backbone to split the fish into two individual portions each separate from the backbone, dorsal spine, anal spine and tail, but not ribs. Prior to making the anal cut, the fish is positioned by a pivoting guide horse so that its backbone is untouched during the anal and dorsal cuts. A pair of adjustable, opposing, elongated jaws are employed to feed fish to the guide horse to ensure the backbone of the fish engages the guide horse irregardless of the individual size or species of the fish. After removing the backbone, the individual portions are squeezed together so that a vertically orientated reciprocating blade may cut the ribs away from the flesh to produce a pair of fillets.

Abstract: A machine for filleting flat fish. The machine includes two pairs of filleting knives that remove the majority of the fillets from the bones of the fish. The partially filleted flat fish then passes through a second set of knives that cooperate in order to cut the fillets away from the backbone of the flat fish. The flat fish is positively pushed and/or pulled through both sets of knives by a series of drive belts and drive gears that engage and push or pull the flat fish through the filleting machine. At least one of the second set of blades moves in and out with respect to the backbone of the flat fish in response to the thickness of the backbone. The resulting flat fish fillets are fed onto a conveyor that may transport the fillets to additional processing equipment.

Abstract: A food cutting machine for cutting food into strips or cubes has first and second rotatable shafts, each having an array of cutter discs thereon. The cutter discs on one shaft are offset from corresponding discs on the other shaft and form cutter pairs therewith, the spacing between pairs being substantially greater than the spacing between the discs forming the pairs. Guide means extending between cutter pairs define the maximum thickness of meat that can be cut, and the discs forming a pair overlap a distance equal to or greater than one-half the spacing between the guide means.

Abstract: In a mechanical process for producing a fish product which may be described as a double fillet including head and tail, the intestines and the bone structure are removed completely and the gills at least partially. The processing is performed from the tail end and comprises the steps of making incisions on both sides of the belly spokes along the whole length of the fish from the ventral side while simultaneously removing the intestines and the gills, while subsequently the bone structure is cut out from the fish body by cutting over the ribs. The obtained double fillet can be folded together by folding down the double fillet halves to form an apparently complete fish.

Abstract: A portable cutting apparatus for cutting fish into chum bait, including a vertically aligned housing having a fish inlet and a chum bait outlet; a series of circular saw blades mounted on a common shaft rotatably mounted on the housing for chopping the fish into a plurality of chunks of chum; with feeding by gravity for feeding the fish to be chopped into chum bait into the fish inlet of the housing for chopping by the circular saw blades, and a manual drive attached to the shaft with a container for collecting the chunks of fish exiting the chum bait outlet; and method for cutting chum in chunks.

Abstract: It is suggested to modify a fish filleting machine in order to enable the gaining of fish sides which are different from fish fillets in that the ribs remain in the muscle flesh. In order to obtain such product at extremely favourable yield a conventional filleting machine comprising belly and back filleting tools for cutting up to the vertebral column as well as a conveyor advancing the fish saddled in the belly cavity with the tail leading is provided with a severing tool in such a manner that the circular knives forming this severing tool are controlled to move apart at the arrival of the conveying saddle of the conveyor so that this saddle can pass between the circular knives. The ribs of the fish supported on the conveying saddle are severed from the vertebral column in a manner that the flanks of the conveying saddle function as cutting counter-supports.

Abstract: A method for deboning fish is performed by means of an apparatus in which the fish rumps, with their head end leading, pass tools which initially cut free the belly spokes and ribs, the cutting free of the latter occurring up to the back spokes. These back spokes are then extracted from the back portion of the fish rump by downwardly displacing the vertebral column from the fish path, guide faces having scraping edges being guided in the rib cuts and extending up to the flanks of the back spokes, so that the extracting of the same is supported by scraping-off the meat from the back spokes. A splitting of the fish rump in the plane of the removed back spokes produces a double fillet when the cutting depth of the corresponding severing knife is limited up to the region of the tips of the belly spokes, whereas the gaining of individual fillets of maximum yield is possible by removal of the back fin strip together with the fin holders.

Abstract: An apparatus for severing the fillets from fish rumps comprises cutting tools each composed of pairs of circular knives for cutting free the belly spokes, the back spokes and the ribs or vertebral appendages, respectively. The last mentioned cutting tool has a double function which consists in that each circular knife of this tool is associated with a guiding element, which, in its rest position, lies against the inner face of the circular knife with its guiding face. The guiding edges of the guiding elements support the vertebrae of the vertebral column and can be displaced within the cutting planes of the circular knives and can be controlled, in their displaced position, into a position in which a gap for the passage of the ribs or the vertebral appendages is opened between the inner face of the circular knives and the guiding face. The displacement of the guiding elements occurs by the effect of transporting disks, which support the vertebrae of the vertebral column on the opposing side.

Abstract: A fish processing unit for longitudinally quartering a fish during a single pass through the unit. A fish is laid on its side and longitudinally oriented in alignment with the direction of travel of a conveyor belt. The conveyor belt passes over the top surface of a front table assembly, then into a fish quartering assembly, and then on to the top surface of a rear table assembly. Within the interior of the fish quartering assembly are mounted a plurality of circular blades that are driven by hydraulic motors. Two of the circular blades are vertically oriented in the same plane with one spaced above the other a predetermined height H1. Two other pairs of horizontally oriented circular blades have their inner edges aligned with each other and they are positioned to the respective sides of the vertically oriented circular blades. What starts out as a whole fish exits the fish quartering assembly in four quarter pieces and a throw portion that includes the backbone of the fish.

Abstract: A new device and method for preparing bony fish for safe consumption by human beings is presented. The device comprises an endless belt which transports a fillet underneath a series of closely spaced vertical circular slicer blades. A small distance is maintained between the bottom of the slicer blades and the upper surface of the continuous belt so that the fillet is sliced into very small portions but the fillet is not severed completely. Once the fillet has been thus sliced, it may be fried for a period of time. The frying of the fillet, with the flesh of the fish and the bones sliced into very small portions, disintegrates any remaining bones so that the finished product is completely edible for human beings.