Non-slip material for skinning small fish
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.
Please provide more insight into the operation. Is this a food service operation, what state, budget?
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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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.
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.