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.<\/p>\n
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.<\/p>\n
Advantages of the Dark Meat Remover:<\/p>\n
\u2022 Silk cut surface<\/p>\n
\u2022 Capacity is about 10-12 fillets per minute<\/p>\n
\u2022 Anatomic removal of the dark meat<\/p>\n
\u2022 Vacuum belt keeps the fillets in positions<\/p>\n
\u2022 Green laser light confirming correct fillet position<\/p>\n
\u2022 After removal of the dark meat the vacuum system moves the meat to an open tray<\/p>\n
\u2022 Belts are flushed by water<\/p>\n
\u2022 For fresh and cold smoked fillets<\/p>\n
\u2022 Can be combined with Pin Bone Remover (optinoal)<\/p>\n","protected":false},"excerpt":{"rendered":"
Certain fish species, such as Salmon, Catfish, Cod and Tilapia, have a pronounced dark muscles running along their sides.<\/p>\n","protected":false},"author":2,"featured_media":11309,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[],"sponsor":[],"class_list":["post-11308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-processing-refrigeration"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/11308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/comments?post=11308"}],"version-history":[{"count":0,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/posts\/11308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/media\/11309"}],"wp:attachment":[{"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/media?parent=11308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/categories?post=11308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/tags?post=11308"},{"taxonomy":"sponsor","embeddable":true,"href":"https:\/\/www.worldfishing.net\/icefish-conference\/wp-json\/wp\/v2\/sponsor?post=11308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}