The University of Alaska has developed an apparatus and method for removing pin bones from fish fillets. The seafood industry is striving to develop new food products from fish, with particular emphasis on increased convenience and the ready-to-eat market. To meet market demand, economically produced boneless fillets must be readily available. Quality boneless fillets command higher market prices and are more attractive to consumers.
The pin bone removal mechanism can be adapted for volume, in-plant processing or for use by small operators. The compact, table-top machine efficiently processes salmon or trout in either continuous or on-demand operation. The bone–pulling mechanism removes pin bones without harming or removing delicate flesh on wild–caught or farmed salmon and trout. Tests show that UA’s pin bone remover reliably pulls 85–to–95 percent of pin bones and neck bones without breakage and will reduce the number of workers needed for quality control.