Abstract: A method and apparatus for processing fish prior to canning to increase yield. The method includes the steps of first preparing the fish body for further processing by: removing (12) the tail, pectoral, and thoracic fins from a frozen fish body, removing the scales (20) from the frozen fish body, dipping the fish body in a hot bath (24) to thaw the skin and subdermal layer of the fish, dipping the fish body in a cooling bath (28) to stop fixer thawing, skinning (32) the fish body, and finally removing the dorsal and ventral fins (36). The method also includes the steps of preparing separated loin portions of the fish body for canning by: immersing frozen loin pieces in a heated broth bath (84) to coat the pieces with broth and then cooking the pieces in a hot water bath (88) until the internal temperature of the pieces reaches a preferred temperature. A preferred scaling apparatus includes a scaler assembly (42), a holder (44) for the fish body, and means for moving the scaler assembly close to the holder.

Abstract: A method and apparatus for processing a fish body to remove skin therefrom includes a frame that supports multiple scraper arms. Each of the arms is pivotally or slideably mounted to the frame. Each of the arms has a first end portion attached to the frame at a structural support. The opposing end of the scraper arm is a "free" end that carries a scraper blade member. Each of the blade members has a holder portion and a blade portion pivotally connected to the blade holder. This pivotal attachment evenly distributes the scraping portion to the fish body during processing. By changing the tension of the springs that bias each arm into engagement with the fish body, the scraping tension can be adjusted so that it is very light. This prevents undesirable removal of the meat product that underlies the very thin skin outer surface.