Butchering – Deboning
Patent
1994-03-10
1995-10-31
Little, Willis
Butchering
Deboning
452149, 452161, 452174, A22C 2516
Patent
active
054624789
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method of processing roundfish having an individual weight as caught averaging from 0.3 to 10 kilos, for portion packed frozen pieces of fish, where the fish after catch is frozen onboard the fishing boat.
Roundfish are to be interpreted for instance as codfish, Atlantic catfish, coalfish, haddock, whiting, hake, molusus, macherel, hokai, pollock, salmon, sea trout, redfish and wolffish. Such fish constitute the major quantity of fish caught with a view to sale as consumer fish.
The large sale volume and consumption of consumer fish are to be found on the continental markets in Europe, U.S.A. and Asia, i.e. geographically remote from the sea areas where the major quantity of consumer fish are caught, entailing that a large part of the sale on said markets takes place in the form of frozen, portion packed fish.
The quality of consumer fish is extremely dependent on the manner of storing and the time elapsing from the catch. Iced fish generally preserves a fine quality for two to three days after catch, but after 12 to 14 days iced fish are no longer usable as consumer fish. If the fish is frozen within the first 24 hours after catch a high quality may normally be preserved for several months.
The fishing for codlike consumer fish is presently divided into three main groups: same day as caught with the view of selling the fish as high quality fresh food in the region of landing the catch. boats remain on the fishing ground until the vessel is full-loaded or the limit of keeping the first caught fish has been attained. Due to the extensive fishing period the landed fish will be at least from 1 to 12 days old. The catch is sold for fresh food consumption or for processing in the landbased fish industry.
The fish industry located in the proximity of the continental markets has difficulty in procuring sufficient supply of high-quality fish because the freshest part of the high-sea catch is distributed by cold storage car on the continental market where the fish is sold as fresh food. This fish industry therefore only disposes of either iced fish that is from 6 to 12 days old and therefore is of a medium to low quality, or of fish frozen on sea and thawn, processed into a finished product and refrozen in factory. However, the quality of the finished product suffers from the circumstance that the fish is frozen twice with an intermediary thawing, meaning that the continental fish industry has difficulty in competing as to product quality with the industry e.g. in the Faroe Islands, in Iceland or in Northern Norway, the fish industry having there free access to fresh fish because the demand on the consumer market for fresh fish is there substantially smaller than the landed quantity of fish. which immediately after the catch is processed into a commodity in the form of portion packed fish pieces and is frozen onboard a vessel which results in a finished product of a very high quality, saleable at prices that are from 20% to 25% higher than a corresponding frozen product processed from fish that are a little older or thawn and refrozen. The flexibility of the factory vessels is, however, very poor, since the space, movement and weight conditions onboard necessitate very simple processing lines requiring setting for a specific species of fish and also a specifically approximate size of fish. The failing flexibility entails that all the part of the catch which does not correspond to the settings of the processing line is thrown overboard. In view of the fact that the cooling capacity as well as the number of the crew are limited the miscut and damaged fish together with less valuable parts of the fish are thrown overboard again. On factory ships it is not unusual that the yield of the finished product corresponds to 10 to 15% by weight of the catch.
Quite apart from the problem involved for the continental fish industry, and mentioned under item B), in procuring sufficiently fresh raw materials, the fish industry generally suffers from three well known problems. Firstly, the utilization of t
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Fredsby Bent E.
Wormslev Erik C.
CDM - Quality Fish A/S/
Little Willis
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