Automatic Mackerel Pinbone Removing

In Combination with BAADER 221 The Most Efficient Solution

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Mackerel Processing Solution

No Bones – Just Perfection!

The Future of Mackerel Processing Is 100% Boneless.

What do consumers expect from a fillet?

Great appearance, obviously. 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.

This machine reduces the manual work on the fragile fillet to a minimum and therefore maximizes the quality.

Our combination of BAADER 221 as the best solution for heading, gutting and filleting, combined with our solution for automatic pin bone removing is the most efficient and sustainable solution for mackerel processing.

The pin bone removing solution TRIO FDP 2000-4M, 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. It is therefore no longer necessary to freeze the fish to a very cold level before removing the pin bones.

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.

The combination with BAADER 221 as the best solution for heading, gutting and filleting, combined with our solution for automatic pin bone removing is the most efficient and sustainable solution for mackerel processing.

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.)
140 - 160 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

Processing fish on-site saves money, resources and CO². Instead of freezing, shipping to low wage countries for processing, thawing, refreezing, and shipping it back, the fillets are processed immediately after catching.

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