Dark Meat Remover

Certain fish species, such as Salmon, Catfish, Cod and Tilapia, have a pronounced dark muscle running down along the 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(DMR), this problem can be avoided and the quality of the fillets greatly improved.

FTC DMR can be used on both fresh and smoked fillets.
FTC DMR is suitable for putting in line with Trio FDS 105 DM2 for deep skinning with maximum yield and quality.

FTC DMR uses a circular knife to cut the dark meat wedge from the fillet.
The circular knife is adjusted to cut to the required depth and width of the wedge of dark meat left after deep skinning.
The surface of the fillets after Trio FTC DMR processing is smooth and “natural”.
The Trio FTC DMR can be supplied with one or two lanes. The capacity per lanes 10 - 12 fillets per minute.

The DMR cutting operation is as follows:
* The fillet is aligned on the in feed belt by a laser.
* The fillet is held in position by a vacuum belt.
* The cutting depth along the fillet is constant (except for tail) and adjustable.
* Cutting profile can be adjusted from circular to elliptical.
* Dark meat is removed by a vacuum system and can be recovered.