GB747117A - Improvements relating to the filleting of fish - Google Patents

Abstract

747,117. Filleting fish. BAADER, R. G. T. Jan. 20, 1954 [Jan. 20, 1953], No. 1736/54. Class 28(2). Gutted and beheaded white fish are cut into fillets free of bones and fins by first making two cuts on each side of the backbone but not through to the back as in Fig. 2, and then making successive cuts as in Figs 7 and 8 right through to the back so that the back fin bones remain adhered to the now separated backbone. The gutted fish in troughs 4 are conveyed past beheading knives 8 and are displaced by 10 on to a table 16 and under a feeler 18 so that the tail is gripped by grippers on a rotary drum and pulled round past various cutting tools 20, 22, 24, 26 and 28. When the feeler 18 drops off the fish as it is pulled it actuates cam mechanism 19 to move in to the fish, the various cutting tools in accordance with the length of the fish as in Specification 676,814. The sequence of operations are : Fig. 2, cutting fillet away from backbone for a length of vent to tail only by disc knives 40 ; Fig. 3, disc knives 42 cut off the belly strips along line 44, Fig. 9, against belly support bars 50; Fig. 4, inclined disc knives 52 cut the flesh away from the ribs ; Fig. 5, knives 54 sever the ribs which drop away, and cut partly past the backbone ; Fig. 6, an abrasive disc cleans the belly walls ; Fig. 7, a single disc knife 58 cuts the fillet right beyond the backbone and Fig. 8, the knife 62 cuts similarly on the other side, leaving a strip of flesh which contains the dorsal fins. Specifications 676,813 and 746,610 are referred to.