Many types of fish have a layer of fatty flesh under the skin.

Because of high oil content, the meat oxidizes easily, the flesh
change to a darker colour and the meat goes rancid. To improve appearance and shelf life the dark meat is removed by deep skinning, special dark meat removing machines or manual trimming.




Trio have several solutions for efficient removing and recovery of dark meat:


-Trio FDS 105 DM2 Trio FDS 105 DM2 combines defattening with standard and deep skinning. The drum has a groove which the fillet is pressed into and the band knife cuts deeper along the fat line.
-Trio FDS 2000-2 Trio FDS 2000-2 skinning machine has two
knives. The fillet "freezes" to the drum with skin side down. The first knife separates the deep skinned fillet, the second knife separates the dark meat from the skin.
-Trio FTC DMR-1 Single-lane The machine uses a circular knife to separate the wedge of dark meat from the fillet. The result is a smooth surface and minimal loss of yield.
-Trio FTC DMR-2 Double-lane Greater dark meat removal capacity. The machine is based on the same technique as the successful model Trio FTC DMR-1. Smooth surface and minimal loss of yield.