I work in the salmon industry in one of the processing facilities for cook the world leader in salmon I can definitely tell you that the majority of them don't have this much equipment...it's not that they can't afford it ,it's actually cheaper than paying more people but the real pay off is they can process more fish per work day with the machines ..the facility I work in gets 6$ per lb and we process 1 million pounds a month on average so 6million$ per month or 72 million $ per year ..and it's one of the smaller ones
This is all done on board the ship. Like the Alaska Ocean, Pollok, Haddok net ship & factory on the ocean. Everything processed ,frozen, boxed and stacked. Amazing.
no, this is why its overpriced for its quality. I never buy salmon that is sealed or frozen. I rather just go buy a can of tuna, if i want to pay low quality fish.
I'm interested in the sanitization of all these mechanisms. A lot of parts in contact with fish. But we know that bacteria actively multiply in fish if the temperature is above minus 20 degrees Celsius (meat does not have such strict sanitary requirements for storage temperature). That is, all equipment will have to be stopped for thorough disinfection. How often and how labor intensive is this process?
Sad on soo many levels! I worked on a purse seiner and I used to be a 'freezer person' in a 'cold storage' up in SE Alaska. One of my many jobs was to sort the fish by type and grade for the cold storage and cannery. Those fish are definitely NOT #1's and are at least #3's which are cannery material. See how their body 'easily' bend when going over stuff...
This is farmed salmon brought to the processing plant alive. So at least the first part of the video, from intake to finished fillet usually takes less than 15-30 minutes. So this is salmon pre rigor , and it is as it should be. There has been a lot of money spent on prosessing in order to have the fish ready prepared for shipping before rigor sets in as it extends the "shelf life" of unfrozen fish by up to 48-96 hours. As soon as rigor sets inn you usually have to wait 2-4 days before processing until the fish is post rigor (and therefor loosing 2-4 days in the shop before quality degradation). Almost all fish from regular fisheries is graded (if at all) in the rigor period and processed afterwards. So you are somewhat correct in your statement, but failed to take the timeframe into consideration.
@@JoppeOSL Donno nothing about rigor, timing your talking about. I will have to admit this: It does seem to be in Norway, and many know they are 'eco-friendly.' My timeframe is from 1976 towards 1982, South East Alaska - Cold Storage & Cannery and therefore Commercial Fishing industry. Not like the initial debacle of farmed fish in BC, Canada around that time... This is what I do know as I did fish on a purse seiner as a green horn, being 15 years old I didn't make the cut, and that's why I went to the Cold Storage & Cannery. The fish that arrived came from the commercial fishing boats: Purse Seiners (low grade generally fish are thrown into the holding tank and they are relatively big); dependent upon how much fish is caught in a day these fish can sit in the tank for days; Gillnetters (high grade; generally fish are packed in ice and the holding tanks are generally small), and halibut/cod boats (can be high grade as these fish can be packed in ice, but cod was usually low grade too as many times they're also just thrown into the tank); and even some packers (definitely low grade as the fish is transferred from one tank into another). This video doesn't really give any data and could be just a collage of shots. But it would seem that this is from a fishing farm in Norway. So - virtually "fresh Alaskan fish" vs fresh farmed Norwegian salmon. So - different countries AND different times definitely gives very different standards. Firmness - to the touch/poke - the flesh can not give - if it gives - it's definitely not a #1. Second test - no cloudy eyes! Cloudy eyes - not #1. Next test - cuts/abnormalities, etc. - to the exterior of the fish - if none - #1 Fresh Alaskan Salmon; otherwise its a #2 if there aren't many cuts (10 to 20% coverage drops it again). We would also sort by species. I've tried the "Alantic Farmed Salmon" they sell on the west coast... YIKES! I love white kings! As they have a delicate flavor that's hard to capture. I do not doubt that these Norwegian Farmed Salmon probably taste better than the Atlantic Farmed salmon I see in the stores everyday... I also don't doubt that the Norwegian farmers take better care of the entire ecosystem than their counterparts here in America... One "Slimer" in either the Cold Storage or Cannery - can process a fish in less than 80 seconds, as neither fileted their fishes. Albeit the cannery did cut the fishes to the size of the cans; which ever were being produced.
@@waltw9818 Rigor or rigor mortis is what happens to any animal that dies. it goes stiff/rigid after 30 min to 2 hours depending on conditions and species . This rigidness lasts for 2-4 days (again depending on fish and conditions). During this rigor mortis time the fish is hard to prosess (higher loss/and more time-consuming). All landet wild fish will be after the rigor has set in (the fish is stiff) after the rigor let go after maybe 4 days (if on ice) the quality of the fish is low if not bled out and gutted already. You are not wrong , but this fish is just "caught" and not transported more than 50 feet directly to the filleting machine. The pre rigor prosessing is also quite new in Norway, mostly because it requires spesial live fish tanker ships to transport the fish from the farm to the processing plant without causing stress, and immediate prosessing after unloading. The fish grading in Norway is almost the same as in Alaska, so regular wild fish follow the same guidelines as you describe. Only thing I have noticed is that (at least on YT videos) I rarely see that the fish is guttet/ bled out immediately after it is caught, this is a requirement in Norway to improve quality. But this might be due to, for me unknown species like Rock fish and Ling cod. There are some exceptions to bleeding/gutting in Norway as well. Have tried Salmon at restaurants in the States, and if it didn't say on the menu I would have never guessed. As to the environment, I'm not so sure we do so much better than any other country.
@@JoppeOSL Interesting! Well - now-a-days it's best to get fish near the harbor and with explicit writing that it is fresh and species... There have been many instances where 'people' in the US advertise you one thing but give you something else. As for the bleeding - to my experience that doesn't happen as far as I know, but again that was many years ago lol I am native alaskan, so alaskan salmon was a norm in growing up. I'm having hard time trying to get decent salmon down here in Los Angeles these days. OH!! I forgot, as slimers when we gut them we'll use the spoon side to scrape out all the blood from just below the backbone... Not sure if that's what you mean bit it is done at both the cannery and cold storage. I would presume that most of the fish are nearing 12 hours old as that's about the time it takes for them to set, haul and then come back to the cold storage/cannery.
I hope the wastes will not be thrown away, i could feed a thousand dogs with that everyday, sheeeet... i could make a real fish broth with the bones section too.. and put some brocolli in it!!!! Mmmmmm delicious
Thank You For A Very Clean Safe And Reliable Meat (Seafood) Processing System. Are The Salmons Farm Raised, Even Though It Makes No Difference To Me, But Just To Know. As A Matter Of Fact, These Days I've Come To Choose Farm Raise Than Oceanic Because Most Of The Oceans, Seas, Lakes And Large Rivers Are Polluted By Cargo, Armoured, Game, Tourism, Gambling Ships, And Industrial Waste Materials Excluding All The Dirt That Is Washed By Rain To These Large Bodies Of Water.
I think just descaling it’s after removing the guts and head is perfect for me. I like skin and bone on. Just get rid of the guts and scales and I’ll pay premium.
how good is salmon fillet (meat)......here where I live, we have a delicacy called "poke" (said as poh kee) and the salmon meat is so delicate, soft and sweet....that at $20 a pound of poke, I would purchase 1/4 lb just to snack on when I come home....
Super interesting, super impressive, nice video and nice music, I liked it! Now imagine a superior alien race harvesting humans in a very advanced spaceship, processing the bodies and showing it with this happy music to the alien population on their home planet. makes it super creepy XD
Who cares.. At least they doing it. I'm even happy we still got salmon for thr moment much less the taste. I'm surprised the water is still clean enough to make fish at all without crunching down on plastic..
Esa industria sin diesel o electricidad la veo difícil Pero algun pais de estos tiene gas y no se si petróleo cre que si!! De todos modos teniendo petróleo tambien dejas de sacarlo ...por que los trabajadores se quedan supnormales Estos nórdicos son ejemplares por su civismo y en sus fabricas y negocios son de los mas exigentes con la salud de los trabajadores , derechos del trabajador, integración de la mujer !! Y ara que trabajando saben que se queda supnormales continuaran Siendo tan rigurosos o aran la vista gorda y ya no les preocupara la salud de los trabajadores !! Recuerden los trabajadores de la central electrica y su cuadro de mando Trabajaran en sus centrales electricas, en sus plantas petroleras , en sus centrales nucleares , en sus refinerias , an sus compañias aereas ?? Son muy civico y éticos pero podrán serlo en el futuro ?? Ji ji ji
So many animals are killed be it fish or livestock. The sad thing is not all of this meat will be eaten. Some of it will be wasted. It’s all about how does it look when you buy it at the grocery store. If it gets to old it gets discarded. More most be done to stop this waste of animal lives as well as waste of plant based food as well.
Farm fish is spreading disease to wild salmon. And, yet wild salmon are often processed poorly. The razor clam is hard to find I understand, now. And, flounder are bicatch on the beach site. Also, pink salmon has much a poor reputation as the softest less desired meat. But, it's better than most any other fish when preserved in a can and not freezer burned in a freezer. That's a good way to be able to eat the bones and skin too.
Just brought a bunch of salmon from my local grocery store. This video makes me appreciate all the tech involved.
Lots of lost jobs, thanks to these robots and machines.
They involved all the tech to make you appreciate the fish :D
Fascinating process indeed!
I assume all the trimmings and stuff are used in pet food and other products so its not wasted
*Fascinating! I've learned a lot from these videos. It's impressive how many factories can afford these machines.* 🤯👏
I think it's cheaper for them to use machines than to have employees
How is everything kept so clean?
Wow. These machines are really amazing. 3:20 tail cuts and separated 3:45 tail is back 4:25 even the bone got tail 😂😂😂
The video it shows you different machinery from different fish slaughtering
연어인가보네요
영상 넘 멋집니다. 각각의 과정들이 잘 표현되어있습니다. 화질도 너무좋아서 계속보고싶네요^^ 감사합니다. 좋은 영상 올려주어서 화이팅입니다.
Super interesting I learned so much watching these videos I’m so amazed of how many factory’s have money for these machines!
I work in the salmon industry in one of the processing facilities for cook the world leader in salmon I can definitely tell you that the majority of them don't have this much equipment...it's not that they can't afford it ,it's actually cheaper than paying more people but the real pay off is they can process more fish per work day with the machines ..the facility I work in gets 6$ per lb and we process 1 million pounds a month on average so 6million$ per month or 72 million $ per year ..and it's one of the smaller ones
@Internet User Account only a very small handful operate 24/7 ..the ones that do typically only do it for wild salmon during the season
@@trailman20nd where to get such machines if its cheaper
@@foosdiirye7712 the ones we have came from Denmark
Incredible insights! Agreed!
How is the fish gut and roe taken out?
+1
The automation must really save on labor costs. Reducing constant turn over, absenteeism, and accidents.
Absolutely beneficial for efficiency!
Wow what a beautiful technology to produce very clean product, God blessed.
Impressive technology creating pure products, truly a blessing.
I've just had some delicious salmon with Rice and a lemon sauce for lunch and this video already made me hungry again. Damn you.
Clean produce cuts of salmon that I so love on my dish. Technology made it more easier and faster, such a development.
Love this video 😊
신선한 생선
좋아요
Well, when a mommy salmon and a daddy salmon love each other very much...
🤣
This video highlights it perfectly
I would have liked to have seen what they do with all the waste?
Probably sell it to dog and cat food manufacturers.
How a salmon is made. Well when a boy salmon and a girl salmon love each other very much...
This is all done on board the ship.
Like the Alaska Ocean, Pollok, Haddok net ship & factory on the ocean.
Everything processed ,frozen, boxed and stacked. Amazing.
Nah.
This a farm
@@aberdeenflyers7441 it's an facility on the shore processing salmon from the nearby salmon farm
Сколько внимания к лососю) Попал в салон красоты так сказать)
Веселый аттракцион для рыбок😂
Lol
Wow when I had watched this I knew a lot of fish I hadn't known about it's thank you
Wow, amazing! So this is where all our salmon have gone!
no, this is why its overpriced for its quality. I never buy salmon that is sealed or frozen. I rather just go buy a can of tuna, if i want to pay low quality fish.
Сколько заморочек! Корейцы на рынке потрошат рыбу со скоростью двадцать штук в минуту. И затрат почти никаких
I'm interested in the sanitization of all these mechanisms. A lot of parts in contact with fish. But we know that bacteria actively multiply in fish if the temperature is above minus 20 degrees Celsius (meat does not have such strict sanitary requirements for storage temperature). That is, all equipment will have to be stopped for thorough disinfection. How often and how labor intensive is this process?
Saniwhat
Imagine aliens making videos showing other aliens the machinery made specifically to cut people in the best ways
How do y'all clean the machines ???
And here I thought they fished for salmon only to learn its made in a factory..
Sad on soo many levels! I worked on a purse seiner and I used to be a 'freezer person' in a 'cold storage' up in SE Alaska. One of my many jobs was to sort the fish by type and grade for the cold storage and cannery. Those fish are definitely NOT #1's and are at least #3's which are cannery material. See how their body 'easily' bend when going over stuff...
This is farmed salmon brought to the processing plant alive. So at least the first part of the video, from intake to finished fillet usually takes less than 15-30 minutes. So this is salmon pre rigor , and it is as it should be. There has been a lot of money spent on prosessing in order to have the fish ready prepared for shipping before rigor sets in as it extends the "shelf life" of unfrozen fish by up to 48-96 hours. As soon as rigor sets inn you usually have to wait 2-4 days before processing until the fish is post rigor (and therefor loosing 2-4 days in the shop before quality degradation). Almost all fish from regular fisheries is graded (if at all) in the rigor period and processed afterwards. So you are somewhat correct in your statement, but failed to take the timeframe into consideration.
@@JoppeOSL Donno nothing about rigor, timing your talking about. I will have to admit this: It does seem to be in Norway, and many know they are 'eco-friendly.' My timeframe is from 1976 towards 1982, South East Alaska - Cold Storage & Cannery and therefore Commercial Fishing industry. Not like the initial debacle of farmed fish in BC, Canada around that time... This is what I do know as I did fish on a purse seiner as a green horn, being 15 years old I didn't make the cut, and that's why I went to the Cold Storage & Cannery. The fish that arrived came from the commercial fishing boats: Purse Seiners (low grade generally fish are thrown into the holding tank and they are relatively big); dependent upon how much fish is caught in a day these fish can sit in the tank for days; Gillnetters (high grade; generally fish are packed in ice and the holding tanks are generally small), and halibut/cod boats (can be high grade as these fish can be packed in ice, but cod was usually low grade too as many times they're also just thrown into the tank); and even some packers (definitely low grade as the fish is transferred from one tank into another). This video doesn't really give any data and could be just a collage of shots. But it would seem that this is from a fishing farm in Norway. So - virtually "fresh Alaskan fish" vs fresh farmed Norwegian salmon. So - different countries AND different times definitely gives very different standards. Firmness - to the touch/poke - the flesh can not give - if it gives - it's definitely not a #1. Second test - no cloudy eyes! Cloudy eyes - not #1. Next test - cuts/abnormalities, etc. - to the exterior of the fish - if none - #1 Fresh Alaskan Salmon; otherwise its a #2 if there aren't many cuts (10 to 20% coverage drops it again). We would also sort by species. I've tried the "Alantic Farmed Salmon" they sell on the west coast... YIKES! I love white kings! As they have a delicate flavor that's hard to capture. I do not doubt that these Norwegian Farmed Salmon probably taste better than the Atlantic Farmed salmon I see in the stores everyday... I also don't doubt that the Norwegian farmers take better care of the entire ecosystem than their counterparts here in America... One "Slimer" in either the Cold Storage or Cannery - can process a fish in less than 80 seconds, as neither fileted their fishes. Albeit the cannery did cut the fishes to the size of the cans; which ever were being produced.
So - those fish aren't to 1970's Alaskan Commercial Fishing Industries standard of #1's.
@@waltw9818 Rigor or rigor mortis is what happens to any animal that dies. it goes stiff/rigid after 30 min to 2 hours depending on conditions and species . This rigidness lasts for 2-4 days (again depending on fish and conditions). During this rigor mortis time the fish is hard to prosess (higher loss/and more time-consuming). All landet wild fish will be after the rigor has set in (the fish is stiff) after the rigor let go after maybe 4 days (if on ice) the quality of the fish is low if not bled out and gutted already. You are not wrong , but this fish is just "caught" and not transported more than 50 feet directly to the filleting machine. The pre rigor prosessing is also quite new in Norway, mostly because it requires spesial live fish tanker ships to transport the fish from the farm to the processing plant without causing stress, and immediate prosessing after unloading.
The fish grading in Norway is almost the same as in Alaska, so regular wild fish follow the same guidelines as you describe. Only thing I have noticed is that (at least on YT videos) I rarely see that the fish is guttet/ bled out immediately after it is caught, this is a requirement in Norway to improve quality. But this might be due to, for me unknown species like Rock fish and Ling cod. There are some exceptions to bleeding/gutting in Norway as well.
Have tried Salmon at restaurants in the States, and if it didn't say on the menu I would have never guessed. As to the environment, I'm not so sure we do so much better than any other country.
@@JoppeOSL Interesting! Well - now-a-days it's best to get fish near the harbor and with explicit writing that it is fresh and species... There have been many instances where 'people' in the US advertise you one thing but give you something else. As for the bleeding - to my experience that doesn't happen as far as I know, but again that was many years ago lol I am native alaskan, so alaskan salmon was a norm in growing up. I'm having hard time trying to get decent salmon down here in Los Angeles these days. OH!! I forgot, as slimers when we gut them we'll use the spoon side to scrape out all the blood from just below the backbone... Not sure if that's what you mean bit it is done at both the cannery and cold storage. I would presume that most of the fish are nearing 12 hours old as that's about the time it takes for them to set, haul and then come back to the cold storage/cannery.
7:43 - in the old days, this task was performed by a licensed Japanese Samurai.
No, this is not a wild salmon, but made on a farm. You buy it in a supermarket!
How salmon is processed
One day I hope to pass this on to my children and they their children
I hope the wastes will not be thrown away, i could feed a thousand dogs with that everyday, sheeeet... i could make a real fish broth with the bones section too.. and put some brocolli in it!!!! Mmmmmm delicious
Im sure there are no wastes there, the unused parts will be grounded into animal feeds, medicine, etc
@@ronrivero1039 that is not a good news.. i know these people throw all the wastes away though.. but yeaaa.. bad
Na, no way. Nothing is wasted, nothing!!!!!
Dog food, cat food, fish food, medicine in pill form 💊. Ect.
I love to eat salmon it's very cleaned ready to cook
好乾淨的工廠
Thank You For A Very Clean Safe And Reliable Meat (Seafood) Processing System. Are The Salmons Farm Raised, Even Though It Makes No Difference To Me, But Just To Know. As A Matter Of Fact, These Days I've Come To Choose Farm Raise Than Oceanic Because Most Of The Oceans, Seas, Lakes And Large Rivers Are Polluted By Cargo, Armoured, Game, Tourism, Gambling Ships, And Industrial Waste Materials Excluding All The Dirt That Is Washed By Rain To These Large Bodies Of Water.
I think just descaling it’s after removing the guts and head is perfect for me.
I like skin and bone on.
Just get rid of the guts and scales and I’ll pay premium.
At 4:10 they suddenly have the tail again? 🤔
Must have taken a decade of salmon processing to pay for that complex machinery 😏
Or just a loan.
重點應該不是「怎麼處理魚肉」
應該是怎麼「善待魚眼」……
每一條都是perpendicular pair particles.
「少一個少不得」
Как интересно!
how many fish do u want?
machine : yes
This makes me want to go vegan.
This isn't going to get your the likes you think it is.
Do it. You won't regret.
i want Sushi
I’m high af right now watching this and I’m not even high
Це на відео лєнта так помало подає,а по справжньому невстигаєш даже очима ровести. Так літає.
Ahh. The mechanized Cosmic Horror.
how good is salmon fillet (meat)......here where I live, we have a delicacy called "poke" (said as poh kee) and the salmon meat is so delicate, soft and sweet....that at $20 a pound of poke, I would purchase 1/4 lb just to snack on when I come home....
Theyn should compost the waste guts like with compost machine, lots of factories ought to. Mine does
How do I be apart of this😂
You can smell this vid.
Holy, now I get why salmon is so expensive.
... imagine if they could do that with human beings ... it would end world food shortages at a stroke ...
Одна филлипинская женщина заменит этот бестолковый конвейер
Salmon is not made it is processed
Вот это жесть. А почему рыбу не обдувают чистым альпийским ветерком и нет музыки Баха!?
Ну рыбка не такая милая как коровка. Про собачек и кошек вообще молчу
Super interesting, super impressive, nice video and nice music, I liked it! Now imagine a superior alien race harvesting humans in a very advanced spaceship, processing the bodies and showing it with this happy music to the alien population on their home planet. makes it super creepy XD
cant argue that we wouldnt deserve it
🤯🤩😱
“How salmon is made” you have to be slow to write that title
Amazing, and yet salmon is still rather pricey these days.
How salmon is made?
Yeah this is Farm fish so not from Alaska this kind of fish doesn't have the flavor that the wild caught does
It also has a much higher mercury level since they feed them with fish based food. Usually the recycling of the original salmon waste.
But it still tastes oh so good.
@對不起，謝謝。 Animals eat other animals in nature. It's natural.
What type of salmon is this?
Who cares.. At least they doing it. I'm even happy we still got salmon for thr moment much less the taste. I'm surprised the water is still clean enough to make fish at all without crunching down on plastic..
In India two men would do this even less time
I'm spontaneous turning vegetarian
Rất cảm ơn bạn chia sẽ
Salmon is made by GOD. , man has to catch it.
The eurff made it. Duuuuh
The industrial revolution and its consequences have been a disaster for salmon
Кормят комбикормом и антибиотики, поэтому потом иммунка не справляется
Should be called how salmon is processed.
Please help me work
Why is not so orange like I buoght in a supermarket?
Mit 39€ pro Kg momentan, könnt ihr selber Lachs fressen
How salmon is made? I thought they came from the sea and rivers.
They grow on the trees
@@vcartera Ah, yes, I remember now. I read about those salmon plantations. Lol
Хвост кутинг и следующий кадр отрезают верхний плавник и хвосты на месте вплоть до разделки филе.... Даже скелет с хвостом ещё 🤣
В рассеи все в ручную
Мы едим только дикого лосося. Выращенная рыба не полезна.
Blind man walks in and says..GOOD MORNING LADYS...get it?😂
The process look standard
This is reality. It is though, sad to see my local breed against stainless steel.
Woweatit
So what happens to rejected fish? Do they sell it on the market / donate them? 🤔
Hiện đại quá
"How salmon is made" well first the male salmon.....
👍 👍 👍 👍 👍 👍 👍 😻 😻 😻😻 😻😻 💯 💯 👋👋 👋👋
Esa industria sin diesel o electricidad la veo difícil
Pero algun pais de estos tiene gas y no se si petróleo cre que si!!
De todos modos teniendo petróleo tambien dejas de sacarlo ...por que los trabajadores se quedan supnormales
Estos nórdicos son ejemplares por su civismo y en sus fabricas y negocios son de los mas exigentes con la salud de los trabajadores , derechos del trabajador, integración de la mujer !!
Y ara que trabajando saben que se queda supnormales continuaran Siendo tan rigurosos o aran la vista gorda y ya no les preocupara la salud de los trabajadores !!
Recuerden los trabajadores de la central electrica y su cuadro de mando
Trabajaran en sus centrales electricas, en sus plantas petroleras , en sus centrales nucleares , en sus refinerias , an sus compañias aereas ??
Son muy civico y éticos pero podrán serlo en el futuro ??
Ji ji ji
Hold on,!! where's the gut?
Well I'll be damn...... I did not know salmon was man made
у этих бедных рыбок дети дома плачут
I am poor man please help me bro work
Quanti cadaveri 😢
So many animals are killed be it fish or livestock. The sad thing is not all of this meat will be eaten. Some of it will be wasted. It’s all about how does it look when you buy it at the grocery store. If it gets to old it gets discarded. More most be done to stop this waste of animal lives as well as waste of plant based food as well.
Ughhhh. If I don't catch it myself it does not go on my table.
Salmon is not real fish,, no debating,, the lab knows the truth lol
Farm fish is spreading disease to wild salmon. And, yet wild salmon are often processed poorly. The razor clam is hard to find I understand, now. And, flounder are bicatch on the beach site. Also, pink salmon has much a poor reputation as the softest less desired meat. But, it's better than most any other fish when preserved in a can and not freezer burned in a freezer. That's a good way to be able to eat the bones and skin too.
How salmon are made... So when a boy salmon likes a girl salmon........
Das giftigste Essen der Welt!!!
Great more plastic and styrofoam, great for more pollution
Fast
I won't fihs cutting job