Abstract: Fish of the Salmonoid family (salmon, trout and their relatives) is preferably first trimmed to remove heads, tails, fins, entrails, skin and bones and cut into fillets or loins to facilitate further removal of dark meat, bone, bruised meat, blood and viscera. The remaining light meat is then vacuum tumbled with a marinade solution under reduced ambient pressures at rotational speeds and for times dependent upon the thickness of the fish fillets or loins. During the vacuum tumbling step, penetration of the marinade solution into the light meat is facilitated and thereby the mobility and accumulation of curd-forming, soluble fish proteins are greatly diminished, serving to fix such protein in place, to ultimately provide a greatly visually-reduced curd product. Additionally, this vacuum tumbling step softens any pin bones which may remain to ultimately provide a virtually boneless product.

Abstract: A device for multiplying the force applied to deflect a tensile member attached to a weight or load. The device may be used in place of a block and tackle and provides substantially greater mechanical advantage without the additional length of line needed by a block and tackle to string over the additional pulleys employed. Various embodiments employ one or two unidirectional motion members and a lever pivotably mounted to the frame for applying the deflecting force. Additional mechanical advantage is achieved by selectively locating the pivot mounting of the lever.