How To Disembowel 30 Salmon In Under A Minute

How To Disembowel 30 Salmon In Under A Minute

By Andrew Tarantola

Source: gizmodo

12/29/2011

The world consumes more than 2 million metric tons of salmon annually — both farmed and wild. That’s a lot of lox. And to get that much fish to market in a timely manner, one can’t gut them by hand. That’s why there’s the Gutmaster8000.

To minimize spoilage and avoid the “fishy” smell that comes with it, salmon are typically delivered to the processing plant alive. They are initially transfered to a holding tank where they are then stunned and killed either with an electrical current or through the introduction of CO2 into the water. This dispatches the fish quickly and without a lot of stress, which causes lactic acid buildup in the meat, reducing its quality. Once they’re dead, it’s on to the Gutmaster8000.

The fish are fed into the machine from a conveyor. The Gutmaster’s feeding mechanism hooks each fish as it arrives, which ensures each one is seated properly for maximum efficiency. The fish then passes through a series of automated knives, which slit its belly before a suction gun slurps out its entrails. A set of brushes then sweep out any remaining bits. Once cleaned, the fish passes through the beheading unit and is decapitated. If it’s roe season, the machine can be adjusted to eliminate the guts without damaging the roe sack, which is then removed by hand.

Salmon, Atlantic

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