Minced Fish

The most common way of separating edible flesh from waste is by filleting, but a greater amount of flesh can be recovered in the form of a coarse mince by putting either the unfilleted fish, or the waste left after filleting, through a bone separator. Mincing offers an opportunity to exercise greater control over flavor, appearance and keeping quality by the incorporation of additives. Rancidity in fatty fish, for example, can be controlled more easily in minced flesh by intimate mixing with permitted antioxidants, or minces of different fat content can be mixed to give a more desirable result. Mince can be molded into different shapes and lends itself to continuous production methods.

Frozen