| 摘要 |
Fish, in particular small roundfish, are processed by a method which comprises severing the fish by means of a transverse cut located in the vicinity of the rear limitation of the abdominal cavity. The tail portion of the fish behind the cut is processed for human consumption while industrial products, such as fish-meal and/or fish oil, may be made from the remainder of the fish. The tail portion may be processed by filleting or in a drum separator in which the fish meat is pressed to a cream- or mince-like product and at the same time separated from the bones and the skin. The skin may be removed from the tail portion before it is fed to the separator. |
