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With the introduction of the new Trio FTC Ergo-Light Pin Bone Remover (PBR), pin bones are pulled out from the fish without cutting into the fillet.

 

Whitefish processing lines were initially developed to produce only frozen blocks. Today's customers want fresh boneless portions with a choice of skin on or skin off.

 

Pin bones go from the backbone into the fillet.  In order to get a boneless fillet the pin bones must be cut out or pulled out.  Pulling the pin bones is preferred because the fillet is in a piece and not cut into and damaged therefore will have a higher value.  However pulling the bones depend on the type of fish, howmuch the bones are attached to the meat and the maturity of the fillet. The yield loss is about 5-6 percent and the cut also sets the limit of the loin cut. 

 

 

 

Salmon and trout fillets have traditionally been pin boned by pulling the pin bones.  The first mechanical pin boner was developed by Trio FTC in 1986.  Today much of the pin boning of trout and salmon is done automatically by machines. However, fish like cod, saithe, haddock, hake and mackerel can be pin boned using Ergo-Light PBR hand held machine.

 

The patented modular Ergo-Light PBR pin bone remover with speed and pulling power control and a unique mechanical picking action will gently remove pin bones from nearly all fresh, defrosted and smoked fillets.

 

 

The skin is kept on the fillet before trimming and portioning to reduce breakage and yield loss. Pin bones are pulled out with Trio FTC Ergo-Light PBR pin boners without cutting into the fillet.

 

The Ergo-Light PBR is air powered and has been developed and tested to meet even the worst working conditions, giving the best ever results, the highest possible yield and capacity and is the most reliable.

 

 

Situated in Stavanger, Norway, Trio FTC is the definitive leader in the field of deep skinning. Since 1902 Trio has designed tools and machinery for the fish industry and gained an international reputation for innovative products and outstanding quality.

 

Trio's technology and focus has moved from canning and processing of small fish to adding value and quality to fresh fish fillets of white fish and salmon. Trio FTC, who initiated the original concept of the pin bone technology in 1986, continues to further develop and refine the pin bone remover by engineering and testing.

 

Trio’s wide range of FDS skinning machines are used on ships and in factories onshore around the world, their products are developed with a clear focus on increasing the profitability and competitive edge of their customers. 

 

Trio’s sales are about 80 percent export and 20 percent domestic, with an agent network that covers most of the world's fishing markets.

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