Blueish fish such as horse mackerel, sardine, and Pacific saury easily lose their freshness. They should be processed without delay, while they are still cold. Fish processing procedures include removing scales, cutting head, filleting into three pieces, and peeling skin. In general, these procedures require a lot of manpower as they are carried out separately. This product has been developed to cut off waste such as the delay from processing ingredients and requirement of manpower. This line integrates these 4 procedures to realize high-speed mass production of fish fillets for sashimi. This product contributes to eliminate piles of ingredients and save manpower.
|Fillestar Co., Ltd.|
|Address||3-4-56, Mizusawa, Miyamae-ku, Kawasaki, Kanagawa 216-0012|