PROCESSORS can save yield by using a specially-designed dark meat remover rather than traditional kives.
Jan Söderlind of Trio FTC Sweden claims that the latest version of his anatomic dark meat remover reduces yield by only 2.5% - less that half of that when using a knife.
Fish such as salmon and certain white fish species, have a pronounced dark muscle running down the sides that many consumers do not like - particularly if it becomes rancid, says Söderlind.
'The profile of the dark meat is elliptical in shape, but varies in depth,' he explains.
