A salmon being prepared for the TBRS-70 filleting.
The TBRS-70 filleting machine.
Inside of the TBRS-70 filleting machine.
A worker inserts a salmon into an older prototype TBRS filleting machine.
The TBRS-70 filleting machine, with BT-30 belly-flap trimming machine, and the TI-70 trim-station attachment.
Trout, immediately after having been filleted by the TBRS-70 filleting machine. The knife is holding open the pin-bone trench, or the area where the pin-bones have been cut right out.
This technology results in extremely high yields. Notice the small amount of wasted meat attached to the frame.
Workers inspect and trim the boneless salmon fillets as they come out of the TBRS-70.
Salmon fillets are vacuum-packed for freezing.
Salmon fillets are packaged and labeled for individual sale.
