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Mackerel processing Mackerel is the common name applied to a number of different fish species living in temperate and tropical seas. The meat tends to be very oily with a short shelf life. For the same reason, mackerel is often processed by freezing, curing, smoking or canning.
Cabinplant can provide complete solutions for processing of mackerel from both temperate and tropical seas. They include frozen mackerel, fresh mackerel as well as mackerel in cans, typically club cans but also 1/4 P Long cans.
Cabinplant's solutions for fresh mackerel include: - Reception of fish in bulk direct from the ship
- Draining
- Batch weighing of incoming fish
- Accumulation in bulk feeders
- Grading in up to five different sizes
- Distribution to packing stations consisting of small bulk feeders and batch weighing units
- Feeding of empty plastic boxes to the line
- Filling of fish into boxes and covering with ice
Cabinplant's solutions for frozen mackerel include: - Infeed, grading and accumulation after grading is similar to that of fresh mackerel
- Batch weighing
- Packing into carton boxes
- Freezing
Cabinplant's solutions for canned mackerel include: - Infeed, grading and accumulation after grading is similar to that of fresh mackerel
- Deheading and gutting
- Removal of skin
- Cooking
- Manual filleting
- Canning
- Check weighing
- Addition of oil, tomato sauce, etc. and sealing
- Waterfall filler
- Washing
- Sterilizing in autoclave
- Packing
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Link to machines:Batch weigher, axial roller grader, belt conveyance, lye peeler, belt cooker, semiautomatic packing system Photo
| | Cabinplant can provide complete solutions for mackerel processing |
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