Abstract: Improved machinery and methods for peeling raw, warm-water shrimp to solve the prior problems of scarring the shrimp meat and removing an excess of the edible meat. It has been found that a critical nip angle of between about 21.degree. and 33.degree., produced by an insert nip-forming roller having a smaller diameter than conventionally used in the prior art, considerably improves shrimp appearance while increasing the yield of shrimp meat. Attention is also given to the length and surface configuration of the insert rollers. With at least three axially aligned insert sections, better roller support prevents bowing and lengthens life. Selection of different axially disposed surface configurations permits special-purpose treatment of shrimp. For example, initial removal of waste is expedited by knurled surface sections, and final treatment by smoother sections prevents disfiguration of the peeled shrimp meat.

Abstract: A seafood dressing tool includes a pair of pivotally interconnected lever members, the lever members forming a pair of grips or handles on one of their ends and a pair of curved, slender blades on their other ends. One lever member forms the lower grip or handle and the upper blade, and the other or second lever member forms the upper grip or handle and the lower blade. The blades curve downwardly with respect to the longitudinal centerline of the tool when oriented for normal use. The lower blade has a relatively sharp upper knife edge, and the upper blade has a lower edge cooperable with the upper knife edge of the lower blade for effecting scissors-like cutting action when the handles or grips are squeezed closed toward one another. The lower blade is adapted for insertion longitudinally into the body of a headless shrimp at its proximal end when the blades are in an open position, with the upper blade then being superposed along the shrimp's back.

Abstract: Shrimp in the raw or blanched condition is prepared for market after removal of the head by slitting the tail segments along the belly portion, preferably leaving the end segments intact. The shrimp is then frozen and packed. The slit extends through the connective tissue of the shell sections, which can easily be unwrapped from the meat after cooking.

Abstract: A crawfish peeling apparatus uses fluid under pressure flowing through a tool body to a lance that punctures the crawfish exoskeleton. Fluid exits the tool body at the lance and travels into the crawfish exoskeleton at the lance and forces the tail meat from the exoskeleton tail portion.

Abstract: A cam adjusting assembly for a rotary cutter blade in a shrimp peeling machine. The assembly includes a retention member disposed for movement in a slot in a retention gear with a cam means being selectively positioned along the length of the slot and maintained in a desired position by a biasing means which connects the cam member to the retention member thereby permitting the shrimp cutting blade to be adjusted as to the location where the blade enters a shrimp to be cut.

Abstract: Adjusting apparatus for a shrimp processing machine to adjust the depth of a rotary cutting blade relative to a shrimp clamping assembly in which a plurality of different width shims, each adapted to be moved independently of the other shims, are rotatably fixed to a pin extending from a mounting bracket attached to a machine frame post. The shims can be moved from an operative to inoperative position to permit varying depths of cut for the shrimp cutter blade.

Abstract: A shrimp processing machine provides an apparatus to shell and devein a fresh (headless) shrimp. The machine comprises a motor housing, a carrier wheel bearing a plurality of tine elements, a guide member, a feed member, a blade member, and a shrimp extractor member. The carrier wheel is preferably turned about its axis by a small motor in the motor housing, and carries the shrimp past the blade for shell and vein removal.

Abstract: A shrimp processing method in which ventral and tails cuts are made in the shell of the shrimp. The ventral cut extends from the first body segment at least through the second to last body segment, and the tail cut extends from the tail through a portion of the first segment. The cuts facilitate removal of the shrimp meat from the shell by the consumer.