Controlled automatic processing method e.g. for headed and gutted white fish, involves carefully removing meat from neck of fish in layers with meat within abdominal cavity is separated from main fishbone

摘要

The method involves carefully removing meat from the neck of the fish (1) in layers. The meat within the abdominal cavity (14) is separated from main fishbone. One part of the fish diaphragm (13) is cleared away, where an upper portion is removed by cleaning with high pressure liquid irradiation (84) aligned to the neck. The high pressure is adjusted in such a way that the open- lying fish meat remains intact and only a remainder portion of the neck (22) stays contributing to the protection of the fish meat under the liquid irradiation. Afterwards, the neck portion is carefully cleared away. An independent claim is included for a device.