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Non-slip material for skinning small fish


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#1 UIrep

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Posted 09 March 2019 - 02:53 AM

Hi. Anyone who can suggest what food-grade surface material is best used for skinning small fish (like sardine's size)? This fish is very slippery when removing its skin, and we want to find a solution to this problem. Currently, we are using just a common HDPE cutting board and a filleting knife to remove the skin of the fish. Your suggestion(s) will be highly appreciated.


Edited by UIrep, 09 March 2019 - 02:56 AM.


#2 CPtmorones

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Posted 10 March 2019 - 07:37 PM

Please provide more insight into the operation. Is this a food service operation, what state, budget? 



#3 Kylo

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Posted 14 March 2019 - 10:51 AM

Dear all
Im interested too to know if there any food grade chopping board?

How to know it is food grade type besides migration test.


Rgds



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#4 UIrep

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Posted 16 March 2019 - 01:52 AM

Please provide more insight into the operation. Is this a food service operation, what state, budget? 

The company (in the Philippines) is processing various fish and fishery products into frozen fillets. Small fishes like sardines, whitings, etc. It is done purely manually, no machine is used in the processing area from receiving to layering. So typically, we are using HDPE cutting boards and filleting knives in the entire process. Budget? --regardless.



#5 Fishlady

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Posted 17 March 2019 - 08:48 PM

Where I have worked with filleting we have always used UHMW cutting boards. Some places will have a spike on the board that can be used to hold the fish while it is being filleted- this works for salmon but may not be practical for smaller fish like sardines. Also you need to clean carefully around the spike ( both potential bacteria and safety hazards).



#6 CPtmorones

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Posted 01 April 2019 - 03:58 AM

The company (in the Philippines) is processing various fish and fishery products into frozen fillets. Small fishes like sardines, whitings, etc. It is done purely manually, no machine is used in the processing area from receiving to layering. So typically, we are using HDPE cutting boards and filleting knives in the entire process. Budget? --regardless.

 

Rephrasing the question regarding your budget, what is your spending limit? Your description sounds similar to a FDA inspected processing facility. Have you considered high-soft (polyvinyl acetate) cutting boards to use with slippery fish. 






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