Certain fish species, such as Salmon, Catfish, Cod and Tilapia, have a pronounced dark muscles running along their sides.
Due to lipid oxidation, the dark muscle in particular, is known to cause a rancid taste and smell in fish fillets that has been stored fresh or frozen. With a FTC Dark Meat Remover, this problem can be avoided and the quality of the fillets greatly improved.
The profile of dark meat (brown meat) is elliptical in shape - but adjustable. The depth of trimming is controlled by a Depth Guide, which is also adjustable. A Vacuum Belt holds the fillets in position.
Advantages of the Dark Meat Remover:
• Silk cut surface
• Capacity is about 10-12 fillets per minute
• Anatomic removal of the dark meat
• Vacuum belt keeps the fillets in positions
• Green laser light confirming correct fillet position
• After removal of the dark meat the vacuum system moves the meat to an open tray
• Belts are flushed by water
• For fresh and cold smoked fillets
• Can be combined with Pin Bone Remover (optinoal)
