Fish processing

The four basic procedures used in the final processing of fish products are heating, freezing, controlling water activity (by drying or adding chemicals), and irradiating.

Preliminary processing of freshwater fish usually consists of the following steps or unit processes: evisceration, deheading, scaling, cutting of fins and belly flaps, slicing of whole fish into steaks, filleting, skinning, grinding of skinned fillets and different combinations of the above.

1
Whole fish
2
Gutted fish without head
3
Gutted fish without head and fins
4
Sliced whole fish after deheading and evisceration
5
Fillet with ribs
6
Fillet without ribs, with or without the skin