Mackerel is the common name applied to a number of different fish species living in temperate and tropical seas. The meat tends to be very oily with a short shelf life. For the same reason, mackerel is often processed by freezing, curing, smoking or canning.
Cabinplant can provide complete solutions for processing of mackerel from both temperate and tropical seas. They include frozen mackerel, fresh mackerel as well as mackerel in cans, typically club cans but also 1/4 P Long cans.
Cabinplant's solutions for fresh mackerel include:
Reception of fish in bulk direct from the ship
Draining
Batch weighing of incoming fish
Accumulation in bulk feeders
Grading in up to five different sizes
Distribution to packing stations consisting of small bulk feeders and batch weighing units
Feeding of empty plastic boxes to the line
Filling of fish into boxes and covering with ice
Cabinplant's solutions for frozen mackerel include:
Infeed, grading and accumulation after grading is similar to that of fresh mackerel
Batch weighing
Packing into carton boxes
Freezing
Cabinplant's solutions for canned mackerel include:
Infeed, grading and accumulation after grading is similar to that of fresh mackerel
Deheading and gutting
Removal of skin
Cooking
Manual filleting
Canning
Check weighing
Addition of oil, tomato sauce, etc. and sealing
Waterfall filler
Washing
Sterilizing in autoclave
Packing