| 摘要 |
A method for cutting off the head of fish is described. The method enables an increased yield of fish meat, which can be used for human food. The method involves one first splitting off the tendinous ligament 4, Supracleithrum, attached to the two gill arch bones 1, 2 near the imaginary horizontal plane situated through the spinal column 3, after which the gill cavity is opened ventrally by cutting through the isthmus, whereupon the head is bent back in the direction of the neck in an angle position relative to the body and pulled off. Besides the advantage of more and better fish meat yield, as compared to known methods, the method enables a reduction in quality control and after-processing. <IMAGE>
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