York Saw and Knife offers an assortment of blades for many different industrial applications, but did you know that we offer a set of blades specifically for the seafood industry? Our reciprocating blade sets filet and portion fish accurately every time. These blades can be used as replacements in automatic processing machines. A special scalloped edge is ground into the blades via state of the art CNC machinery. This reciprocating blade set is made from high quality 400 stainless steel. We harden and temper our blades to maximize cutting performance and blade durability. Our flexible manufacturing processes give us the edge to offer custom sizes at reasonable prices and short lead times with no minimum order quantities.
If you are looking for the best domestic source for industrial knives for seafood processing and automated packaging of seafood products York Saw and Knife is the place. We routinely work with equipment manufacturers and processors for those special cutting tool needs. From de-heading halibut to de-veining shrimp we are the blade experts. Even if it isn’t a blade we currently manufacture, our expert blade engineers can work with you to design a custom cutting solution for whatever your seafood cutting needs require.
Types of Fish & Seafood Processing Blades
The type of blade required for seafood applications will vary based on the task at hand. That’s why York Saw and Knife Co, Inc. offers several types of fish processing blades. You can choose a blade for cutting a whole fish or gutting them without the head and fins. We also manufacture blades for slicing whole fish after de-heading and gutting, as well as for fileting with or without ribs or skin.
In some instances, the fish may require additional processing, as is often the case with freshwater species. We can also provide high-quality fish processing blades for these applications.
Common Uses of Fish and Seafood Processing Blades and Knives
Specific examples of the applications of fish processing blades include:
- De-heading: The head comprises up to 20% of a fish’s weight and offers little value because it is inedible. Knives are available for manual de-heading tasks, which is the accepted process with freshwater fish, mainly due to the lack of affordable machinery. De-heading fish in a machine is a more practical option, but it requires a higher degree of mechanization.
- Gutting: Gutting is necessary for removing the internal organs and body parts. Manual gutting is generally not performed in commercial fish and seafood processing operations due to the additional time and labor costs and the potential safety hazards. Specialized gutting machines can expose the innards by making a downward cut through the belly. Vacuum suction equipment can then remove the guts cleanly and efficiently.
- Fin removal: A manual fish processing knife, mechanized scissors or a rotating disc knife can cut away fins from the fish’s body. A less labor-intensive practice is the use of an automated fish processing machine knife consisting of rotating blades, which can execute the task faster and more efficiently.
- Fileting: Fileting is another area where fish processing blades and knives are useful. While manual fileting is a common practice, it is extremely labor-intensive and requires a substantial amount of skill. Fileting machines are available that work well when processing saltwater fish. However, they’re not well-suited for freshwater species. These machines are also expensive, which can make them cost-prohibitive for smaller fish processing operations. Machines can also cut through the ribs of boned freshwater fileted fish.
- Skinning: The skinning of freshwater fish is a relatively new technique in processing plants. It’s possible to skin fish manually using a sharp knife and a flat board. The worker removes the skin by running the knife in a downward direction between the skin and body. Automated skinning tools that feature an oscillating knife powered by an electric motor and compression springs are also available.
- Making fish steaks: It’s also possible to slice de-headed whole fish to make steaks of various sizes. When working with small and medium-sized fish, a knife or band saw typically provides the best cutting results. On the other hand, larger fish generally possess solid backbones that make hand or band-saw cutting difficult, if not impossible. Multiple rotating circular saws and an automated cutter are usually required to slice through hard bone when handling the larger species.
Contact York Saw for Custom Seafood Processing Blades
If you’re in the market for a seafood processing blade manufacturer, look no further than York Saw & Knife. With all of our blades being made completely in-house, as well as our testing procedures, your blades will be built to last. Allow York Saw to create the perfect knife for your cutting application by requesting a quote today!