A High-Speed Fish Evisceration System (FES) for Bycatch and Underutilized Fish Stocks

• Main Authors: Nicklason, Peter M., Barnett, Harold, Babbitt, Jerry K.
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2012
• Subjects: Biology; Ecology; Fisheries; Norway; Pacific; North Atlantic; Theragra chalcogramma
• Online Access: http://aquaticcommons.org/9656/; http://spo.nmfs.noaa.gov/mfr741/mfr7412.pdf; http://aquaticcommons.org/9656/1/mfr7412.pdf

Development of a high-speed and high-yield water-powered fish evisceration system (FES) to efficiently preprocess small fish and bycatch for producing minced fish meat is described. The concept of the system is propelling fish in a stream of water through an arrangement of cutting blades and brushes. Eviscerated fish are separated from the viscera and water stream in a dual screen rotary sieve. The FES processed head off fish, weighing 170–500 g, at the rate of 300 fish/min when used with an automatic heading machine. Yields of mince produced from walleye pollock, Theragra chalcogramma; and Pacific whiting, Merluccius productus; processed by the FES ranged between 43% and 58%. The maximum yield of minced muscle from fish weighing over 250 g was 52%, and the yield of 250 g was 58%. Test results indicated that surimi made from minced meat recovered from fish processed with the FES was comparable in quality to commercial grade surimi from conventional systems. Redesigned for commercial operation in the Faeroe Islands (Denmark), the system effectively processed North Atlantic blue whiting, Micromesistius poutassou, with an average weight of 110 g at a constant rate of 500–600 fish/min, producing deboned mince feeding a surimi processing line at a rate of 2.0 t/h. Yields of mince ranged from 55% to 63% from round fish. Surimi made from the blue whiting mince meat produced by the FES was comparable to surimi commercially produced from blue whiting by Norway and France and sold into European markets.