Main Menu
Processing Overview
Partner in Fish Processing
BAADER Products
Primary Processing
Secondary Processing
BAADER Mackerel Processing Solution
With Automatic Pin Bone Removing for Mackerel
No Bones – Just Perfection!
The Future of Mackerel Processing Is 100% Boneless.
The fillet needs to look delicious, healthy and fresh to attract customers. But most importantly, a fillet is expected to be boneless; no ifs or buts. The consumer wants to enjoy their delicacy free of fishbones. Processing fish on-site is far superior to the alternative of freezing, shipping to low wage countries for processing, thawing, refreezing, and shipping back.
Whether fresh or sub-chilled fish, this new process solution makes it possible to process mackerel effectively without additional cooling. With this automated solution, the customer is independent of operator availability and labor costs and has a positive impact on their carbon footprint. It also allows them to optimize the use of fish as a valuable resource and minimize waste.
Our combination of BAADER 221 as the best solution for heading, gutting and filleting, combined with the solution for automatic - AI camera controlled - pin bone removing is the most efficient and sustainable solution for mackerel processing.
These pin bone removing solution, based on TRIO 2000-2, is supported by a camera system and a freezing drum that enables reliable removal of the pin bones while the skin and the tail stays intact.
Benefits
- Unique pin bone removal without damaging the skin
- Preserves skin & tail for premium quality fillets
- No pre-cooling necessary for effective pin bone removing
Technical Data
- Working range (approx.)
400 – 600 gr - Processing Temperature
0°C to +1°C - Throughput (approx.)
60 - 100 fillets/min
- Fillets stays connected – even after skinning
- Unique V-cut without piercing the fillet
- More Yield – even at the tail area
- Skin stays intact
Features
Freshness and Quality
- Processing fish immediately after catching or only once thawed, preserves its taste, texture, and nutritional value. Freezing, thawing, and refreezing degrade quality, making the fish mushy and less appealing.
Food Safety
- Each freeze-thaw cycle increases the risk of bacterial growth and contamination. Keeping the process local minimizes handling and ensures stricter quality control.
Environmental Impact
- Shipping fish thousands of miles for processing significantly increases carbon emissions. Local processing reduces the environmental footprint.
Economic Benefits
- Keeping filleting jobs local supports the economy, providing employment and strengthening the fishing industry in the region.
Related Products
-min.avif)
Contact our consultants
Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.