One of the most ubiquitous pieces of equipment used by the fish and seafood industry is the plastic tub. They are used for storage, for transport, for salting and marinating, and for collecting waste. Tubs come in a variety of shapes and sizes and are also made of different materials depending on the use to which they are put, and the environment in which they are deployed, for example, containers used on board may need to be more robust than those intended for a land-based facility.
Despite its relatively small area and population, Germany is one of the world’s most important export nations. It owes its economic success not only to the big stock exchange listed companies but also to numerous small and middle sized enterprises that have often been in the hands of the same family for generations. One of the strengths of German industry is processing machines that set international standards in the seafood sector.
Termodizayn specialises in designing and implementing customised turnkey solutions for coldstores. These skills are also being put to use to develop mobile cooling solutions that can be used in many different contexts.
Gravimetric determination of mass using weighing scales of different design is today indispensable in all areas of life, whether commercial, economic or personal. Weighing technology is used everywhere, for example to check catch volume, to register or trace the movement of goods, or to enable adherence to exact recipes as well as to promote honest trade. The range of available weighing scales is accordingly large and there is a solution for almost every application and measuring range.
Whole fillets, precisely portioned loins, or guaranteed boneless tail pieces: the range of fish cuts at fresh fish counters and in MAP is getting wider all the time. It was not until intelligent portioning machines that measure each fillet separately were developed that such sophisticated products became possible. And because consumers want boneless fish products, pinbone removers are becoming increasingly efficient, too.
Fish and seafood are sensitive products that mostly require packaging for transport and presentation at the retailer’s. Whether simple plastic bags or intelligent case-ready concepts, the packaging should be easy to handle, it should ensure product quality, and it should provide customers with information. Choosing between the numerous packaging options is quite a challenge for manufacturers since today packaging also has to be recyclable and climate-friendly.
As the global consumption of fish increases resources that were previously used for the production of fishmeal and fish oil are increasingly being considered for use by humans. Many of these fish are small in size and processing them involves a lot of manual labour. Some companies have however sensed an opportunity and are producing machinery that can relieve workers of this drudgery. One such company, Seac AB from Sweden, specialises in machines to process small pelagic fish ranging from sardinella/mackerel in the range of 2-8 fish per kg to European anchovy or vendace which ranges from 60 to 110 fish per kg.
At all levels of production, from the origin of the raw materials in fishing and aquaculture, through processing and packaging, to the retailer’s, products are sorted and classified on the basis of defined characteristics. Standardised products are easier to process, homogeneous qualities and grades better to market and, on top of that, they get higher prices. The criteria for sorting and grading are extremely diverse.